There are so many different variations on the classic meatball, here’s my clean eating variation. These are also great to make a big batch and freeze for clean freezer meals. To do so, simply double, triple or quadruple the recipe for however many extra meals you would like to have on hand. Great for a party. I will be serving these Christmas Day as I have guests in and out during the day so people can just graze without guilt!
You can serve these meatballs so many different ways, on their own as an appetizer, with an “un-noodle” option such as kelp noodles, spaghetti squash, sautéed bell peppers (shown above) or zucchini noodles, or if you’re going traditional grab some spaghetti sauce. Tap into your Italian roots. Buon Appetito!
- 1 pound grass-fed beef
- 2 Tbsp almond milk
- 2 Tbsp nutritional yeast (also called brewer’s yeast) (I found this locally at Harmony)
- 1 locally raised, cage free, free range egg
- 1 clove garlic, minced (more if vampires are near)
- Big handful of flat leaf Italian parsley, chopped finely
- 1 Tbsp dried oregano (I like my spice, if you don’t tame this down by ½ or ⅓)
- Himalayan sea salt & pepper to taste
- Preheat oven to 400 degrees.
- Prepare baking sheet by lining with unbleached parchment paper.
- Place all ingredients in large mixing bowl, roll up your sleeves, take off your rings and prepare to get your hands messy.
- Mix all ingredients well, I use my hands, call me a Neanderthal if you wish, but I find it works best. You’ll be using your hands to roll the meatballs anyway, so why not.
- Grab a nice “meat-bally” sized portion of meat mixture, place in your palm and roll into a ball.
- Place meatball on parchment lined baking sheet. Space meatballs approximately ½” apart.
- Bake for 15 minutes at 400 degrees.
- Serve plain, with spaghetti sauce or with an “un-noodle” option discussed above.