These Classic Meatballs are my go to. I make them almost once a week, adding to sauces and soups. You can play with the seasonings to suite your taste or the dish you are making, just stick to the basics. You can even meal prep these for the week for gran and go straight from the fridge!
1 lb grass fed ground beef
1 pasture raised egg
1-2 Tbls fresh chopped basil leaves
1 tsp lemon juice
1 tsp himalayan salt
2 tsp ground pepper
Shake of Garlic & Onion powder
Pinch dried chili flakes
OPTIONAL- add a package of mushrooms for really moist meatballs just run them through a chopper with the basil and fold into the meat mixture.
Mix all ingredients by hand in a bowl really well.
Line a baking sheet with parchment paper.
Roll meat into 1 inch or slightly smaller balls and place on the sheet.
Bake 375 for 20 mins.
DO NOT discard are the yumminess that is on the pan! It so flavorful and great to add to your dish or leave on the meatballs.
Served here over mix of spring greens, Roasted Spaghetti Squash, and Italian Red Sauce