prep time: 10 minutes (not including time to make the sauce) cook time: 30 minutes
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yield: 8 servings
prep time: 10 minutes (not including time to make the sauce) cook time: 30 minutes
•
yield: 8 servings
The trick to getting moist meatballs is to either add a little liquid to the meatball mixture or include an ingredient that releases water, like mushrooms. In this recipe, the mushrooms not only help keep the meatballs moist but also add umami flavor, which makes for very tasty meatballs. The trick to getting meatballs with a crispy exterior and a tender, moist interior is to use a high-heat oven, as here. I like to serve these meatballs over Zoodles ( see here ) or with a side salad.
1 tablespoon coconut oil or avocado oil
¼ cup chopped onions
1 teaspoon fine sea salt
2 pounds 80% lean ground beef or 1 pound each ground beef and ground pork (see note)
1 cup finely chopped mushrooms
1 large egg
2 teaspoons Herbes de Florence ( see here ) or Italian seasoning
Herbes de Florence Red Sauce ( see here ), for serving
Fresh basil leaves, for garnish
1. Preheat the oven to 425°F.
2. Heat the oil in a skillet over medium heat. Add the onions and season them with the salt; cook until the onions are translucent, about 5 minutes. Transfer the onions to a small bowl and set aside to cool.
3. Put the ground beef, mushrooms, egg, and Herbes de Florence in a mixing bowl. When the onions are no longer hot to the touch, add them to the bowl with the meat and work everything together with your hands.
4. Shape the meat mixture into 2-inch balls and place them on a rimmed baking sheet. Bake for 22 to 25 minutes, until cooked through.
5. Meanwhile, gently warm the red sauce in a saucepan over medium-low heat.
6. When the meatballs are ready to come out of the oven, pour the red sauce into a serving bowl. Remove the meatballs from the oven and place them in the bowl with the sauce. Garnish with fresh basil leaves. These meatballs are best served fresh, but extras can be stored in an airtight container in the fridge for up to 5 days or frozen for up to a month.
note: Because ground pork contains more fat than ground beef, using a 50/50 combination of ground pork and ground beef results in a more keto recipe than using all ground beef.
