Hello, welcome. Thank you so much for being here!
Today I’m sharing a juicy, flavorful meatball recipe that works well with a variety of meats from beef to chicken and even venison.
The herby hints of rosemary and oregano bring incredible flavor to this amazingly versatile dish.
How can I serve these meatballs?
There are many, many ways to enjoy this dish!
- We like this with a Mediterranean twist by filling sourdough flatbreads with an assortment of veggies and toppings on top of these meatballs.
- This dish also delivers a powerfully flavorful meatball and marinara pasta sauce.
- Especially in the fall, I’ll serve these meatballs as the protein source in a grain bowl that features winter squash and roasted root veggies.
- In the summers I like to make these into mini burgers instead of meatballs and enjoy them on homemade buns.
It seems like the opportunities are endless! Leave some of the ways you’ve used them in the comments.
Tools you may need
Measuring cups and spoons
Mixing bowl
Baking sheet
Parchment paper
Meat thermometer
Ingredients
Ground meat
Rosemary
Oregano
Onion powder
Salt
Bread crumbs
Egg yolk
The Ultimate Meatball Recipe
Yield: 20-22 balls
Prep time: 15 minutes
Cook time: 15 minutes
Measurements
1lb of ground meat
2 tsp rosemary
2 tsp oregano
1 tsp onion powder
1 tsp salt
3 TBSP bread crumbs
1 egg yolk
Directions
1. Preheat oven to 425 F and line baking sheet with parchment paper.
2. Add all ingredients into your mixing bowl and combine well.
3. Portion mixture by heaping tablespoon and roll into a ball.
4. Bake meatballs for 12-15 minutes, or until internal temperature is 160 F.
Plan of Action
Expecting dinner to begin at 5 PM, begin mixing and rolling meatballs at 4:30 PM.
