The BEST Meatballs (Recipe)
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
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
1/3 C almond flour
¼ C water (or milk)
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
- 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.