Made with Humboldt Grassfed Beef, this recipe yields about 40 mini meatballs, which can be frozen after cooked to enjoy whenever your family asks for them.
Ingredients
- 1 pound 80% lean Humboldt Grassfed Beef ground beef from the Co-op’s Meat Dept.
- ½ pound ground pork, fresh from the Co-op’s Meat Dept.
- Salt and pepper to taste*
- 3 Tablespoons dehydrated veggies*
- ½ Tablespoon dehydrated minced garlic*
- ¾ teaspoon dried oregano*
- 1 cup plain bread crumbs
- 2 Tablespoons tomato paste
- 1 egg or 3 Tablespoons milk, milk-substitute or water
- Olive oil*
- 12-16 ounces tomato sauce (optional)
Directions
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Combine beef, pork, salt and pepper well in a large bowl by hand.
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Incorporate dehydrated veggies, garlic and oregano into meat mixture and allow to sit a few minutes.
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Add bread crumbs, tomato paste and egg or milk to meat mixture and mix well. Allow to set again for 5-10 minutes.
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Heat large skillet with a generous drizzle of oil to medium heat.
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Roll mixture into balls, roughly 1 Tablespoon in size, and add to pan.
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Once pan is full of meatballs, cook for about 15 minutes, gently shaking every few minutes to roll meatballs until they are uniformly browned.
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Cover and lower heat, cooking an additional 20 minutes before moving from pan with a slotted spoon to drain before serving. Alternatively, you can remove meatballs once browned with a slotted spoon and add them to a sauce pot with tomato sauce of your choosing. Cover and simmer the sauce at least 20 minutes more before serving.
Recipe Notes
*Available in the Bulk Dept. in both stores