Servings: 18 meatballs
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Ingredients
- 1 Tbsp avocado oil, beef tallow, or ghee (for the pan)
- 1 medium onion, finely chopped
- 1/2 orange bell pepper, finely chopped
- 1 lb ground beef*
- 1 egg*
- 1/4 cup fresh parsley, finely chopped
- 2 Tbsp Italian seasoning
- 1 tsp salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, or lightly grease it.
- Add oil or cooking fat to a frying pan over medium heat. Sauté the onion, bell pepper, and garlic for about 5-7 minutes, until softened and fragrant. Remove from heat and let cool slightly.
- In a large bowl, whisk the egg.
- Add the sautéed mixture along with the rest of the ingredients.
- Use your hands to mix everything until thoroughly combined. Be careful not to overmix to keep the meatballs tender.
- Scoop out portions of the mixture (about 2 tablespoons each) and roll them into balls. Arrange the meatballs on the prepared baking sheet, leaving about 1 inch of space between them.
- Bake the meatballs for ~25 minutes or until they’re browned on the outside.
Video
Notes
*-I generally use 85% lean,15% fat ground beef that is grass-fed & finished and pasture-raised.
*-A flaxseed egg is a great substitute for an egg. Mix 1 Tbsp of ground flax seeds with 3 Tbsp of water and let it sit for 10 minutes.
Nutrition values are approximate and may vary.
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