Protein Packed Grass Fed Beef Meatballs
I love quick whole food protein options! You can eat these with a red sauce, plain or with teriyaki sauce! They are fairly versatile which I love! This recipe is inspired by a recipe in my old Armenian cookbook. It is simple and very effective! I took some advice from the Pioneer woman’s meatball recipe with the way she uses freezing the meatballs before and after frying them to help keep the shape and consistency. I hope you enjoy them as much as we do!
Ingredients:
4 lb of grass fed beef
8 slices of Dave’s thin sliced bread
3 Eggs
5 cloves of garlic (chopped)
2 teaspoons of red pepper flakes
1 Tablespoon of Italian seasoning
1 tablespoon of flaky salt
1 Tablespoon of pepper
Fry Safe Oil of your choice
in the past I’ve used olive oil, but I have begun shifting to Avocado oil or Ghee
Instructions:
In a large bowl combine beef, chopped garlic, red pepper flakes, Italian seasoning, salt, and pepper.
Soak the bread in a colander then squeeze the water out. Crumble the bread and then add to the mixture with the meat. Mix well!
Roll small balls of the mixture with your hands then place on a tray with parchment paper. This amount should fill 2 trays.
Freeze for 10 minutes.
In a large skillet add oil until it covers the bottom of the pan. Turn on medium high heat. When it begins to shimmer in the pan begin to add the meatballs into the pan. Leave a little room between each one.
Fry the meatballs turning them every 2-3 minutes. The oil can be hot so be careful and adjust heat to medium if needed. There should be a dark brown sear on the meat creating a savory crust on the outside and then cooking through on the inside. If they are burning, you need more oil and turn down the heat some.
Once they are cooked through remove the pan from the heat and transport the meatballs onto a paper towel on a plate to drain the excess grease. Then transport them to the trays with new parchment paper.
Two options! Enjoy for dinner ! My favorite would be with red sauce and Italian pasta or homemade bread. I make them in bulk so I can freeze them and pull them out later as needed! or, freeze them for 45 minutes on the tray. Then bag the meatballs in freezer safe bags and pull out anytime!
Have fun!