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Home Ground Beef Recipes / Beef Mince Recipes

Quick And Easy Herbed Meatballs

Four Herbed Meatballs On Lettuce Leaves

Picture of Herbed Meatballs ready to serve.

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I’ve been on a meatball recipe lately. I made these herbed meatballs a few months ago, stashed a few in the freezer and quickly depleted that stash. The last time I made these, I used Italian sausage, and I guess for that reason I felt I needed to eat them Italian style with Sunday gravy, also known as tomato sauce.

The herbed meatballs were awesome, but they are also equally awesome on their own, served with some roasted kale and potatoes or just as snack food.

A few things to note for this recipe, DO not substitute dried herbs here. The brightness of flavor – and color- of the fresh herbs really makes these herbed meatballs stand out from your everyday ball of meat!

If you do use sausage instead of ground pork, then I would go easy on any additional salt. If you’ve never made meatballs before and you are wondering how to check those seasonings – and I highly recommend that you do so – just heat a pan over med-high heat, take a small round of the meat mixture and form a mini patty, cook it up, taste, adjust seasonings as necessary.

Another key is DO NOT over mix. I know you’ve heard this a thousand times if you’ve ever watched a cooking show, but the idea is to create a bite that is fluffy and light in texture, bursting with flavor. This is not a mini burger. It should not be heavy and dense! And hands are the best tool around for this.

Four Herbed Meatballs On Lettuce Leaves

Quick And Easy Herbed Meatballs

Eleanor CraigEleanor Craig
These herbed meatballs are awesome. They are also equally awesome on their own, or served with some roasted kale and potatoes.
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 439 kcal

Ingredients
 
 

  • Raw Meat Mince1 pound ground beef (minced beef)
  • Pork Mince1 pound ground pork (minced pork) - or Italian sausage
  • Chicken Egg2 medium egg - lightly beaten
  • Almond Flour⅓ cup almond flour
  • Parmesan Cheese½ cup Parmesan cheese - grated
  • Parsley On White Background½ bunch parsley - chopped
  • Big Bunch Of Fresh Green Cilantro Isolated½ bunch cilantro (coriander) - chopped OR basil
  • Oregano (Origanum Vulgare) Leaves3-4 tablespoons oregano - chopped
  • Green Onions Isolated On White3 stalks green onions (scallions or green shallots) - chopped, including greens
  • Decanter Of Milk¼ cup milk - or half and half
  • Dried Chili Pepper Flakes In Wooden Bowl Over White1 teaspoon red pepper flakes - to taste
  • Wooden Bowl Of Salt1 teaspoon salt - to taste, I used smoked salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper - to taste

Instructions
 

  • In a large bowl, combine all ingredients, mix gently with your hands until well combined.
  • Using a small cookie scoop, form 2-inch meatballs and place them on a large baking sheet. I stick them in the fridge for 30 minutes or so before cooking or freezing. This helps them hold a round shape instead of flattening out.
  • You can pan fry or bake these. If baking, cook at 375°F for 20-30 minutes. For pan-frying, cook until well-browned on all sides.

Nutrition

Calories: 439kcalCarbohydrates: 5gProtein: 35gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 165mgSodium: 648mgPotassium: 592mgFiber: 2gSugar: 1gVitamin A: 814IUVitamin C: 8mgCalcium: 206mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
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