I was in a hurry and had no time for frying meatballs, so decided to baked them, while I prepared the salad. These were just as tasty that I doubt I will return to frying meatballs. I add whatever leftovers are in the fridge to my ground beef. It is noteworthy that our family gets our grass-fed beef from Big Bear Ranch. We know them very well, a family-operated farm in the Cariboo Region in British Columbia, Canada. They are certified by AWA (Animal Welfare Approved).
Because I know the source of my meat, I tend to barely cook it for a few minutes when fried on the stovetop, preserving the nutrients. Yes, sometimes I may even have mine raw. Usually, my portion fits in the palm of my hand, with a salad on the side. Helps maintain my blood sugars. Because I am diabetic, I don’t add any bread to this dish.
Ingredients:(Makes about 25 to 30 1 inch meatballs)
1 pound ground beef
1/2 red onion (finely sliced)
2 to 3 garlic cloves (finely chopped)
1 egg, beaten
1 tsp turmeric (grated or 1/2 tsp powder)
1 tsp pepper (or Garam Masala)
1/2 bunch cilantro or parsley (chopped)
Grated lemon zest from 1 lemon (optional)
1/2 cup parmesan cheese (grated)
1 tsp pink salt to taste
2 Tbsp olive oil (extra virgin) to grease the pan
Preheat the oven to 400 ° F . Grease a baking tray with the olive oil and set aside.
In a large bowl, mix together all the ingredients in a bowl. Make into 1-inch meatballs and place them on the baking tray. Place in pre-heated oven. Bake for 15 to 20 mins or when the meatballs are browned and cooked.
Optional: I do not use bread crumbs to bulk out my meatballs, you could chop 1/2 cup of mushrooms, finely chop them, sautée for 5 mins and add them to your meatballs. You can add any of my spices as a substitute to the garam masala.
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