A real-food dinner shouldn’t be stressful or time consuming.
There are plenty of days when I need an easy recipe that pleases a crowd, nourishes the soul, and keeps all the bellies full. That is why I adore these easy grain-free meatballs! They are so much quicker than meatloaf and a lot more versatile! This recipe yields 30 (!) 2-ounce meatballs, perfect for dinner and packable snackable lunches. Serve them alongside a simple steamed veggie with Homemade Probiotic Mayonnaise, with my Low-Carb Garlic Butter Cabbage Noodles, or on top of a beautiful bowl of Sourdough Pasta.
This same recipe will alternatively make 60 (!!!) 1-ounce meatballs that are perfect as finger food for feeding partygoers. Serve them with everyone’s favorite sauce, Extra Creamy Low-Carb Ranch Dressing.
Easy Grain-Free Meatballs
A classic beef and pork meatball without the bread crumbs! This low-carb version is sure to please everyone in the family or at the party.
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1/4 cup coconut flour
- 3 eggs
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon fennel seeds
- 1/2 teaspoon chili flakes, double for medium heat, triple for spicy!
- 1/2 teaspoon garlic granules or 1 tablespoon fresh minced garlic
- 1/2 teaspoon black pepper
- 2 teaspoons salt
Instructions
- Preheat the oven to 375°F with the rack in the upper third.
- In a large bowl combine all the ingredients and mix them well using your hands.
- Line a large baking sheet with parchment paper. Use a 1-ounce or 2-ounce scoop to portion the meatballs onto the baking sheet.
- Once all the meat mixture is portioned, use your hands to roll each scoop into a nice ball. Position the meatballs on the baking sheet so they are not touching.
- Bake the meatballs for 10 minutes.
- Turn the oven to high broil and broil the meatballs an additional 5 minutes or until golden brown.
- If you are making 1-ounce meatballs watch them closely to make sure they don't overcook!
- Serve the meatballs hot or add them to marinara or other sauce for service.
Notes
These meatballs can and should be made with the addition of nutrient-dense organ meats. Meatballs made with organ meat usually have 10% ground beef liver and 10% ground beef heart in addition to the ground muscle meats. A mixture of up to 25% pastured offal by weight is optional and encouraged!
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