meatballs
meatballs

The Ultimate, Easy Meatballs

    

September 5, 2017

Albondigas. Spanish for meatballs, a staple in my house. Now you can ask anyone in my family and they’ll tell you my favorite “go to” dinner item is meatballs, of any kind. Gone is that old, familiar image of meatballs served with tomato sauce over spaghetti. These days I make the round balls and have them with just about anything. I can make them a couple of days ahead or freeze them for future use. I love their versatility. They’re easy to sear in oil, saute in a pan, grill, bake, simmer in a sauce, or drop into a soup. Sometimes I just put them on a stick and dip them in a tasty sauce.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: About 20 medium meatballs

Ingredients

1 lb. highest quality grass fed organic beef

1 medium onion finely chopped

4 fresh garlic cloves finely chopped

1 cup bread cut in small cubes

1 teaspoon ground cumin

1 teaspoon turmeric

Salt and pepper to taste

A handful of fresh herbs- mint, dill, parsley, chopped

1 egg

½ cup oil (I prefer coconut oil)

Optional:

Gluten free bread

Directions

1Place the beef in a bowl and add onions, garlic and bread. Season with salt, pepper, cumin and turmeric. Add the herbs. Whisk the egg in a bowl and add it to the mixture. Use your hands to mash everything together evenly.

2Do a taste test by taking a spoonful of the mixture and cooking it on the pan for a couple of minutes on each side. Taste and make any adjustment necessary to the spices.

3Once you’re satisfied begin shaping the meatballs. It doesn’t matter what size you make them as long as they’re evenly sized so they can cook at the same rate.

4Line them up on a plate or baking dish and put them in the fridge until you’re ready to use them.

5Place a skillet over medium high heat and sear the meatballs turning them frequently until all sides are golden. Lower the heat and continue turning them until they’re fully cooked, the timing depends on their size. Check to see if they’re done by slicing one open.

6Serve over rice, pasta, quinoa or my favorite way, over a salad.

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