Italian Herb Baked Meatballs
Spaghetti and meatballs: a classic Italian dish that brings the family together. There is so much versatility in meatball recipes. They can be made with a combination of meats and can be cooked several ways. One of my grandmothers always fried her meatballs in a pan. My other grandmother let hers cook in her pot of sauce. I like to bake mine in the oven. When not using poultry, I make sure to always buy organic, grass-fed beef. Bison is another great option if you can find it!
The secret to amazing flavor here is fresh herbs, especially when using lean ground meat. My beef was 93% lean, so I knew I needed to keep it moist and packed with flavor. I love using fresh herbs in cooking and generally prefer them to dried spices, but I definitely use both in this dish.
Prep Time: 10 minutes | Cook Time: 20 minutes | Yields: 18 small meatballs
Ingredients:
- 2 pounds organic, grass fed ground beef
- 4 whole eggs, beaten
- 2.5 tbsp gluten free Italian breadcrumbs
- 1/3 cup fresh chopped parsley
- 1/3 cup fresh chopped dill
- 1/3 cup fresh chopped chives OR scallions (green tips only for *low FODMAP)
- 1/4 cup fresh chopped basil
- 3 large garlic cloves, minced (*omit for low FODMAP)
- 1 tsp Dijon mustard (*optional)
- 1/2 tsp cayenne pepper (*optional)
- Pink salt & ground black pepper to taste
Directions:
- Preheat oven to 400 degrees
- Add ground beef to large mixing bowl
- Beat 4 eggs and add to the beef
- Use your hands to fold the egg into the beef. Keep mixing until the egg mixture is fully assimilated
- Use your hands to create a pocket in the middle of the beef
- Add in fresh herbs, bread crumbs, dried spices, and salt
- Use your hands to mix ingredients together thoroughly so that all ingredients are evenly distributed
- Use an ice cream scooper or your hands to form evenly formed portions
- Roll into balls and set on a baking sheet
- Bake in the oven for about 20 minutes or until cooked through
