I’m not exactly sure what it is about my meatballs that makes them famous, they just are.
You know, like a Kardashian.
It’s honestly one of those things I’ve been making so long, I don’t even measure the ingredients out; I just eyeball it. In fact, I actually had to measure as I made them this time, in order to give y’all a somewhat accurate recipe.
I make these meatballs a lot! They are one of Harper’s absolute favorite foods. She is always sure to request them no less than six times a day, whenever we’ve run out of them.
I often make a batch just to freeze them. They reheat really well in a covered bowl with a little water; just about 30 seconds in the microwave from frozen. Most helpful on days I want to make a quick meal when I don’t feel like heating up the entire kitchen, or Harper is being less than patient; which is often.
These meatballs are perfect for hiding veggies too. A great way to get picky toddlers (and adults) to eat more vegetables without a battle. Just add some shredded carrots or chopped spinach. Mushrooms I suppose would work too, but I’m allergic, so you’ll have to let me know how that works out.
I didn’t add any veggies this time. Generally, every other batch, I’ll add chopped spinach. Harper loves carrots so there’s really no need for me to hide those in there, but spinach she will only eat when it’s inside of something else; like pizza, omelets, and meatballs.
These recipe is very easy to make and has simple, quality ingredients. I hope you and your family enjoys it!
- 16 oz Grass fed ground beef
- 1/2 c. Gluten-free Italian breadcrumbs
- 2 cage-free eggs
- 1 1/2 tbsp. Worcestershire sauce
- 2 tbsp. Ketchup
- 1/2 tsp. Garlic powder
- 1/4 tsp. Onion powder
- 1/4 tsp. Pepper
- Preheat oven to 375 degrees.
- Mix all ingredients with a fork until combined (you can use your hands, but in my experience, I find the fork to work best)
- Form golf ball sized meatballs, and place on a parchment paper lined glass 13×9″ Pyrex dish.
- Spray tops of meatballs with cooking spray (I use avocado oil spray)
- Cover with foil, and bake for 25 minutes.
- Remove foil, and bake for 8-10 minutes more.
Serve them with the pasta and sauce of your choice, make a meatball sub, slice them and put them on a pizza, let them cool and freeze them for another day, throw them at your neighbors (jk, they are far too good to do that!) or eat them as is, like Harper does.
I made some Krusteaz Gluten-free Cornbread muffins tonight as well, and they were amazing!!
I loathe the word as much as the next chick, but these were incredibly moist! (silently cringing)
I thought I’d share, because I did alter the instructions on the box.
We don’t keep cow’s milk in the house typically. Harper drinks almond milk and I use it to cook with when needed.
This mix calls for 1 cup of milk, so instead, I used 1 cup of Almond Breeze Unsweetened Original Almond Milk.
It also calls for 1/4 cup of vegetable oil, in which I substituted for 1/4 cup of organic unsweetened applesauce*.
I don’t have anything against vegetable oil, per say, I just prefer to use applesauce.
That’s it! Otherwise, I baked them according to the instructions.
*The ratio for oil to applesauce, is 1:1, unless you are baking cookies. Quite honestly, I have no idea why that is, but baking is a science, and you don’t monkey with science.