The BEST Meatballs (Recipe)

written by

posted on

March 7, 2023

Oddly, I struggled to name these scrumptious meatballs.

Names like “Classic” and “All Purpose” came to mind but, while both designations would be fitting, they indicate something a bit humdrum - and these meatballs are far from ordinary!

After much fruitless pondering I finally settled on, simply, The Best – because that is what these are.

Versatile, delicious, a real workhorse of a dish that is never boring or tired!

When I say I’m going to make “meatballs” for dinner, everyone knows this is the recipe I mean – not Hawaiian Meatballs, not Barbeque Meatballs, not Greek Meatballs – the BEST Meatballs will be on the table tonight.

Delightfully tender, you’ll love every bite – these are the opposite of the dry, dense or cardboard like pre-made meatballs you find in the freezer case at the grocery store.

And, these tasty morsels are so flavorful they need no adornment and make a delicious standalone dish!

Yet their perfect seasoning blend can pair with any sauce or condiment. Ketchup or mustard, barbecue sauce or gravy, you can let your imagination run wild.

These meatballs are also grain-free and dairy-free! (Though check the substitution options if you want to make them grain and dairy-full.)

When I’m not sure what to make for dinner, this is what I nearly always fall back on because it is just so tasty and receives rave reviews from family and guests alike.

From our farm and kitchen to your table - Enjoy!

The Best Meatballs

makes about 12 2” meatballs

Ingredients

1 lb OSR Ground Beef

1 tsp salt

½ tsp pepper

1 tsp thyme

2 tsp Worcestershire sauce

¼ tsp dry mustard powder

¼ C onion, finely chopped

1 egg

1/3 C almond flour

¼ C water (or milk)

Directions

Preheat oven to 350 degrees.

Get out a 9 x 13” baking pan.

Mix all ingredients, except ground beef, in a bowl. Stir well to combine. If using bread (see note), make sure it is fully broken down into the mix and no big chunks remain. Tip – put the bread/almond flour and water in first to let it soak while measuring the other ingredients.

Add ground beef and gently mix by hand just until all ingredients are uniformly incorporated. This gentle hand mixing contributes to the tenderness of the end result!

Gently form meatballs, using just enough pressure to hold their shape, and place in baking pan. This recipe makes about 12 2” meatballs (about ¼ C each). If the meatball mixture sticks to your hands too much, dip your hands in water.

Bake in preheated oven 20-25 minutes, just until meatballs reach an internal temperature of 160 degrees. For smaller 1” meatballs, check at 15 minutes.

pictured - double batch in a roasting pan

Notes:

Substitute for the almond flour: 2 ounces (about 2 slices) of any bread (including gluten free). I usually use leftover grain-free pancakes that I store in the freezer until I need them.
This recipe easily doubles or triples for a party, leftovers, or an easy freezer meal.
Freeze raw meatballs for a ready-to-cook meal! Place formed meatballs on a parchment lined baking sheet and place in the freezer for 20 minutes or until firm to the touch, then store in a sealed zip top bag. Cook from frozen, following the regular cooking instructions and adding about 5 more minutes to reach the final internal temperature.

Click here to buy Ground Beef

Top 3 Secrets for Great Kabobs (Recipe)

Have you grilled shish kabobs yet this summer? I have to say, they’re one of my favorites and something I look forward to making every year as soon as the sun starts to shine. Shish kabobs are simple, healthy and so perfectly suited to the fresh tastes of summer. Quick enough for a weeknight, they can also be prepped in advance for a sunny deck party. Their roots are in multiple culinary traditions. Sometimes they’re just called Skewers. In Greece they’re called Souvlaki, which is what I made this week for my family. So what are they? At the most basic level, shish kabobs are bits of meat and/or vegetables placed onto skewers and grilled. The combinations of ingredients and flavors are endless, so they easily suit dietary needs, flavor preferences, and whatever is fresh for the season. But there are a few ways kabobs can go wrong if you don’t have the right methods in place. To help you get it right and have the best eating experience, today I’m sharing my top 3 secrets for great kabobs. Follow these 3 top rules and I can nearly guarantee you’ll create a delicious outcome every time. 1. Remove any connective tissue from the meat before grilling. Skip this step and you’re going to be disappointed. Connective tissues, like the fascia and silver skin, add a nutritious element to stews - but are enemies to a quick cooking dish like kabobs. Leave them in the kabobs, and you’ll end up with a tough nightmare you can’t chew. So, depending on the cut you choose, make sure to carefully remove any connective tissue before cutting the meat into one inch cubes. Following this advice is especially imperative if choosing a more economical cut of beef, like London Broil, stew meat or Denver steaks. They are delicious and can make great kabobs, but the tradeoff is a bit of extra labor on your part. You don’t have to throw away the trimmed bits, either. Save them in the freezer to add extra flavor and nutrition to your next batch of bone broth. Or cut them up for your dog or cat – best friends for life! Now, don’t confuse undesirable connective tissue with intermuscular marbling. You can tell it’s connective tissue to be removed if the muscle pulls away on both sides (see photo). Marbling, on the other hand, is the thin white veins of fat that run through the muscle. Marbling is delicious and highly desirable in kabobs. Leave it in! For the easiest to prepare and most tender bite, choose a quality steak like the New York Strip, Rib Eye or Top Sirloin. These cuts have very little, if any, connective tissue, so you’ll save the trimming step. Plus the NY and Rib Eye especially have the perfect amount of marbling to make for a super tender bite. Since our steaks are cut at 1” thick, all you need to do is finish cutting them into 1” cubes. Click here to buy steak for kabobs now. If you’re looking for a pork options, pork chops and kabobs are your best bet. They’re both delicious, but make sure to follow the rule on removing connective tissue when opting for the kabob. 2. Place meat on separate skewers from the vegetables. This is important because the vegetables are going to take waaaayyy longer to cook than the meat. Put them on the same skewers like in the pretty magazine pictures and you’re either going to have shoe-leather meat or raw vegetables. Which leads to… 3. Don’t overcook the meat. Overcooked, dried out meat is tough meat. I probably sound like a broken record on this point, but it’s so easy to get this step wrong. And it's important because I want you to enjoy every bite of our premium grass-fed beef - every time. So first grill those vegetables (the ones you placed on separate skewers) until they’re lovely and crisp-tender. Set them aside and THEN throw on the meat skewers. Now, don’t blink. Definitely don’t walk away to fill your drink, set the table, or mediate a kid dispute… In a flash, those succulent meat skewers will reach an internal temperature of 140 degrees. You’ll just have time to turn them and get lovely grill marks on all sides. Take them off the heat and rest them on a plate for 5 minutes. The internal temp will raise another 5 degrees and the meat juices will reabsorb for the most tender, juicy bite. Use a medium (not high) flame, for best results. Bonus Tips Get the family into the action. Cut up all the vegetables, toss them in olive oil, and then let everyone make their own skewers with whatever ingredients they prefer. When we made kabobs this last week, the Farmhands each made their own skewers and had so much fun in the process. Farmhand Vera eschewed the mushrooms. For Farmhand Eli, no onion. Farmhand Grace put on everything because that’s most fun - especially the “vacchinnies” (translation: zucchini). And no one punctured their hand with the sharp skewers! At least after I showed them how to put the veggies on a cutting board instead of the palm of your hand :) Final flavor tip - Be sure to marinate the meat skewers for at least 30 minutes or up to 24 hours. My absolute favorite marinade is from my Greek Souvlaki Recipe, because it complements both One Straw beef and pork without covering up the inherently luscious flavor. And don’t forget to make the tzatziki dressing from the same recipe. Drizzle it over the meat and vegetables on your plate. Then dust with parsley, salt and fresh ground pepper for the perfect finish. Are you hungry yet? I just finished up the last of our kabob leftovers for lunch and I’m wishing I’d made more… Click here to order beef or pork for kabobs now.

A small win plus a new battle for small farms.

We weigh in on USDA’s “Product of the USA” Final Rule and Radio-Frequency Identification (RFID) Tags in cattle.

Seasoned Taco Meat (Recipe)

You’re gonna love this recipe for Seasoned Taco Meat. It’s a must-have if you're looking to put healthy, junk-free, delicious food on your table. It’s not just for tacos, either.