Homemade Meatballs
User Reviews
5
Homemade Meatballs
Description
Homemade Meatballs in this recipe use a combination of ground beef and pork mixed with egg, finely diced onion, almond flour, freshly grated Parmesan cheese, minced garlic, fresh parsley, Italian seasoning, kosher salt, and freshly ground black pepper. The ingredients are gently mixed to preserve texture, then rolled into about 30 meatballs sized with a cookie scoop or by hand. They are baked on a parchment-lined rimmed baking sheet at 400°F (200°C) for 20-23 minutes until just cooked and lightly browned. A quick broil for 2-3 minutes enhances browning if desired.
The meatballs deliver a moist and tender interior with a slight crust on the outside, thanks to baking. Garlic and herbs provide clear savory notes, while the Parmesan adds umami and the almond flour binds the mix without heaviness. They pair well with marinara sauce, which can be warmed and tossed with the meatballs before serving, making them suitable for pasta dishes or sandwiches.
It's common to make these with half beef and half pork for balanced fat and flavor. Baking allows the meatballs to release some fat, which should be scraped off before serving. Using a rack over the baking sheet can allow excess fat to drip away for a leaner finish.
Ingredients
- 1 ½ pound ground beef or pork, or combination of both
- 1 egg large
- ⅓ cup onion finely diced
- ¼ cup almond flour
- ¼ cup Parmesan Cheese finely grated fresh
- 3 garlic minced, cloves
- ¼ cup parsley finely chopped, fresh
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Optional Sauce
- marinara sauce
Instructions
- Mix the ingredients. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, combine the ground meat, egg, onion, almond flour, parmesan, parsley, garlic, Italian seasoning, salt, and pepper. Using your hands, mix the ingredients together until well combined (but don't over mix).
- Scoop and roll. Measure out 1 ½ tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs.
- Bake until browned. Place the meatballs on the prepared baking sheet and bake for 20 to 23 minutes, until lightly browned on the outside and just cooked through. If you'd like them more browned on the outside, turn on the top broiler in the last 2 to 3 minutes of baking.
- Serving ideas. You can serve the meatballs with your favorite sauce, like marinara. Just heat the sauce in a pan on the stove and toss the meatballs in the sauce. Garnish with freshly chopped parsley.
Notes
- For best flavor balance, use equal parts ground beef and pork or 1 pound beef to ½ pound pork.
- Fat renders during baking; remove excess fat from the pan before serving.
- Baking on a rack over the sheet pan helps drain fat away for less greasy meatballs.
- Measure meatballs with a 1½ tablespoon scoop for uniform size and cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 549mg | 23% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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