Italian meatball

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 1 pound (455 g) grass-fed floor beef

½ pound (225 g) floor Italian sausage 

(faraway from casing if wanted)

½ of a small onion, finely chopped or  grated

2 eggs

2 cloves of garlic, minced

¼ cup (28 g) almond meal or flour

3 tablespoons (12 g) recent parsley,  

finely chopped

1 ½ teaspoons salt

1 teaspoon floor black pepper

1 teaspoon dried basil

1 teaspoon dried oregano


1.  Preheat the oven to 350°F (180°C, or fuel mark 4). 

2. In a medium bowl, combine collectively the meat, sausage, onion, eggs, garlic, almond meal, parsley, salt, pepper, basil, and oregano by hand. Type the meatballs about 3 inches (7.5 cm) in diameter.

3. Add the meatballs to a big forged iron skillet (or different ovenproof skillet) over medium-high warmth. Cook dinner till they’re browned on all sides. Then place the skillet within the oven (or switch the meatballs to a baking sheet) and bake for a further 10 minutes.

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