These meatballs are everything you need them to be. They stay together, but are moist and tender. They are flavorful and they are delicious straight off the pan, or added to a wide variety of dishes, such as pasta dishes, served over mashed potatoes, or made into a meatball sub. You name it, these work for it.
I love baking meatballs as I find it a reliable, worry-free method to cook them. This recipe is bread crumb-free, so you don’t even have to drag out the food processor, but simply mix, shape, and bake! Oh, and did I mention they are grain -, dairy- and egg-free? And that they are super-frugal to make? We try to buy grassfed beef whenever we can, and recipes like this one allow us to enjoy it without breaking the bank.
Meatballs are one of those humble foods that should be getting more attention, but often don’t. I love that they are a fun way to get my girls to enjoy their protein – they seem to especially enjoy eating them plain or dipping them into organic fruit sweetened jam.
Baked Mini Italian Meatballs (grain/dairy/egg-free)
Sometimes I add a minced garlic clove to the meatballs, but more often then not, I actually keep it out, as it doesn’t become cooked as soft as I like when cooking mini meatballs. Sometimes I make medium sized meatballs too, and just cook them longer (it makes about 18 medium sized).
1 pound grassfed beef
2 tablespoons coconut flour
1 ½ teaspoons Italian seasoning or ½ teaspoon each dried thyme, basil, and oregano
3 tablespoons dairy-free milk of choice, or water
¾ teaspoon unrefined salt
1. Preheat oven to 400F degrees
2. In a medium sized bowl, dump all of the above ingredients, and mix them thoroughly with your hands.
3. Using a tablespoon, melon scoop, or hands scoop out small balls of the mixture and quickly roll into small balls. I make about 30 mini meatballs, or 18 medium with this recipe.
4. Line up on a parchment lined sheet pan, and cook for about 12-15 minutes (for mini meatballs) or until cooked through. Serve right away.
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