Recipes + Tips
If you are searching for an quick, easy, versatile dish to add to your rotation, look no further! These easy meatballs have only a few ingredients, and can be paired with so many things! Great with our rich marinara on a bed of spaghetti noodles, thrown into a big bowl of Italian Wedding Soup or used as the base of those yummy bbq cocktail meatballs we all love. You could swap some of the spices out to make different flavors. Add Asian flare with Chinese Five Spice and fish sauce, or use cilantro instead of parsley and add a sprinkle of cumin and make it Mexican! And did I mention, they’re gluten free?
I like to keep them in the fridge for quick lunches and snacks throughout the week, and they can also be frozen and warmed in the oven, when you’re in a pinch and needing a quick protein for dinner.
- 1 lb. Parker Family Beef Ground Beef
- 1 Parker Family Beef Free Range Egg
- 2 tbs. Almond Flour (can sub bread crumbs)
- 1 Handful Italian Parsley, chopped
- 1 Large Shallot, finely diced
- ½ tsp. sea salt
- ½ tsp. black pepper
- Optional: a pinch of red pepper flakes
Pre-heat oven to 375°. In a large bowl, add all ingredients, and gently begin to incorporate everything together. Be sure not to over-mix, which could result in a tough texture. Scoop out meatballs, using a tablespoon, roll them out and place them on a foil lined baking sheet that is sprayed or lightly greased with olive oil. Bake in the oven for 15-20 minutes, flipping the meatballs halfway through so that they brown on each side. Remove from oven and serve, or, once cooled, place in the freezer or in the fridge for later!