I took 2 recipes and created my own ballz. These are the two I used:
16oz of ground beef (80lean/20fat) *I used Creekstone Farms Natural Premium Black Angus Beef (86lean/14fat) (made 12 golf ball size ballz) can use 1 ½ to 2 lbs of meat for 18-20 ballz
1 large egg
1 small onion, chopped *I used ½ of a large **carmelized onion would be sooo tasty!
1 garlic clove, diced
Salt and Pepper to taste
Olive oil, coconut oil, ghee or whatever you use to cook with in a pan
**If had cilantro or parsley, I would have diced up and added to the mixture.
In a sauté pan, add your cooking oil (coat pan/2 tablespoons) add the onions and bring to a medium-high heat on the stove. Season the onions with Himalayan or sea salt and pepper – cook for about 5-7mins. Ahh the smells! The onions should be very soft but have no color. Add the garlic and saute for another 1-2mins. Turn off heat, move from burner to cool.
Pre-Heat oven to 350
Grab a mixing bowl, add your beef, egg, warm onion mixture and any seasonings you like. Combine mixture well, squish that shit together. Get those hands meaty! (Keeping your hands wet/damp keeps the meat from sticking to your hands)
Form into 1-1/2 to 2 inch balls – think golf ball size or a little bigger – honestly make the size that is just right for you to enjoy!!
**Both recipes called for searing the outside of the balls in pan for about 2 minutes over medium-high heat. Basically browning on all sides – I skipped this step. I decided I’d flip them in the oven.
Place ballz on a cookie sheet, I covered with foil and baked them in the preheated oven for about 15mins, I flipped ½ way through or until the meatballs are cooked all the way. I added mushrooms, 6 asparagus and green onion to my saute pan and cooked for 5-7mins.
**Organic pasta – followed cooking directions on package (could use quinoa, red potatoes or what fits your food plan)
**Organic Marinara Sauce
**21 Day Fix approved**