Description

These meatballs are loaded with complex flavours that come together in a simple recipe. Fresh garlic and basil and a lightness that balances the density of the meat perfectly. I’d encourage you to double or triple this batch to freeze the extras, because you’ll definitely be wanting this again and again!

Ingredients

Scale

2 lbs organic, grass-fed beef
1/2 sweet onion
4 garlic cloves
1/4 cup fresh basil
2 teaspoons chili powder
2 teaspoons coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
Freshly ground black pepper, to taste

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Instructions

Preheat your oven to 425F and line a cookie sheet with a silicone mat.
Finely dice the onion, mince the garlic and basil.
In a large bowl, combine the onion, garlic, basil, chili powder, coriander, onion powder, garlic powder, salt, and pepper.
Add the meat to the bowl and mix until well combined.
Roll the mixture into 1″ balls and place on the cookie sheet.
Bake for 15 to 20 minutes, or until cooked through.

Notes

SERVING TIP

Serve on top of quinoa, sauteed spinach, or brown rice and top with a drizzle of marinara sauce.

VARIATION TIP

If you’ve got kids that aren’t dairy-intolerant, you can add a little cube of good quality cheese into the centre of the meatball. It makes a fun surprise for kids when they eat it!

STORAGE TIP

These meatballs freeze well.