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6 Simple Ways to Make the Best Meatballs Ever

6 Simple Ways to Make the Best Meatballs Ever

Here are my favorite recipes for the easiest and best meatballs ever. There are two ways to assemble the meatballs, and then three ways to cook them, equaling six total options.

Category Dinner, Lunch, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author V "Paleo Boss Lady" Capaldi

Ingredients

Traditional Meatball Ingredients:

  • 1/4 pound ground beef
  • 1/4 pound pork
  • 1/4 pound veal
  • 1 pasture-raised egg hand whipped
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon pink Himalayan salt (or to taste)
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh garlic chopped
  • 1/4 cup mushrooms chopped
  • 1/4 cup onions chopped
  • 1/4 cup organic tomato sauce
  • Coconut oil or bacon fat

Turkey Meatball Ingredients:

  • 1/2 pound ground turkey
  • 1 pound spinach
  • 1/4 cup red onion chopped
  • 1/4 cup zucchini chopped
  • 1 pasture-raised egg hand whipped
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon pink Himalayan salt (or to taste)

Instructions

  1. Place all ingredients in bowl and using clean hands mix until blended well.
  2. Roll into medium-size meatballs and place on tray with rows about one inch apart.
  3. If meatballs are smaller, cut cooking time to reflect size of meatball.

Baking:

  1. Place in a 350-degree oven cooking for 15 minutes, turning half way.

Stove Top:

  1. Use 1/4 cup of desired fat heat to medium high.
  2. Add meatballs and quickly cook each side for 3 minutes before turning down to medium.
  3. Continue cooking for another 2.5 minutes each side

Gravy, Soup, or Broth:

  1. Follow either method above, but cut cooking time in half.
  2. Meanwhile, get your favorite tomato gravy, sauce, or soup cooking. This method works well just using broth, too.
  3. Add the meatballs to your gravy, sauce, soup, or broth.
  4. Continue cooking for at least 1.5 hours after the meatballs are added.
  5. Pour in any excess juices from the frying pan or baking sheet into gravy/soup, as well.