mini-meatballs

Mini Meatballs

Ingredients

  • 1 pound lean, grass-fed ground beef
  • 2 slices bacon (2 ounces), finely chopped
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon plain dried breadcrumbs
  • 1 large egg
  • 1/8 teaspoon ground nutmeg
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.

  2. Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.

  3. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Swedish Meatballs

Ingredients

  • 1 pound grass-fed ground beef chuck
  • 1 pound ground pork
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 cups whole milk
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups canned reduced-sodium beef broth
  • Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Direction

  1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

  2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

  3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

  4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Beef Stroganoff Meatballs

Ingredients

  • Coarse salt and pepper
  • 3/4 pound spaghetti
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • 2 large shallots, diced small
  • 1 pound grass-fed ground beef chuck (80% lean)
  • 1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick
  • 1 cup reduced-fat sour cream
  • 1/4 cup chopped fresh dill, divided

Directions

  1. Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.

  2. Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.

  3. Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.

BBQ Meatballs

Ingredients

  • 2 pounds grass-fed ground beef
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup chopped onion
  • 1/2 cup milk
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 (18 ounce) bottle barbecue sauce

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9×13 inch baking dish.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

Easy Slow Cooker Meatballs

Ingredients

  • 1 1/2 pounds grass-fed ground beef
  • 1 1/4 cups Italian seasoned bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 egg, beaten
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) can crushed tomatoes
  • 1 (14.25 ounce) can tomato puree

Directions

  1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
  2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.