I admit it. I love me some meatballs! They are so easy to grab when you need a snack…or when you’re really hungry and need about ten. It’s built in portion control – or portion “out-of-control”. I usually make mine in cupcake tins. It’s easy to clean up, I don’t have to worry about them falling off the pan when I carry it to the oven, and no greasy stuff leaks out over everything. It helps me make them a more uniform size, as well. But you don’t have to do that…it’s just my way.
The following meatball recipes are great because they are all different: Thai, Mediterranean, spicy, slightly sweet. You can also use any meat you wish with any of them. Don’t like ground chicken? Just sub ground turkey or ground beef. They’ll still be great! Serve over pasta, rice, cauliflower rice, quinoa, or even as sandwiches. (If you use very lean meat, you may want to add an extra egg to keep them moist. )
Welcome to my favorite meatball recipes! Let me know which ones are your faves!
You can sub any veggies you like with this one!
- Butter or Coconut Oil (You can sub what you like. She mentions grass-fed butter – I like Kerry Gold.)
- 1/2 large vidalia onion
- 1 pound grass-fed ground beef (if using lean beef you may need to add an egg to hold the meatballs together)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 2 medium zucchinis
- 2 medium tomatoes
- sea salt and pepper to taste
- Put your skillet on medium-high heat.
- Then dice your onions and add them to the skillet with 1-2 tbsp of butter. Saute for around 5 minutes until translucent.
- While the onions are cooking take your grass-fed ground beef and roll them into small 1 1/2 inch balls (we came up with about 20). Add the meatballs to the pan and cook for around 10 minutes, stirring them occasionally, flipping them over to get even cooking, and adding any additional butter if needed to prevent sticking (<< we didn’t need any since our beef had a higher fat content, but if you are using lean ground beef the extra butter may be necessary).
- When the beef is cooking wash and dice up the zucchini and tomatoes. Add those to the skillet next along with the seasonings.
- Place a lid over the skillet and reduce to medium heat. Cook for around 5 minutes then remove the lid, stir and put it back on top of the skillet. We cooked the beef and vegetables for another 5 minutes or so until tender, but keep checking them to see when they are done for you.
- Finally plate up some of the meatballs and vegetables topping with salt and pepper as desired.
From: Eating 4 Balance
I like really spicy food, so I add Sriracha to the sauce. Sometimes even to the meatball mixture.
- 2 lbs ground turkey, extra lean
- 1 cup zucchini, shredded & liquid squeezed out
- 1 tbsp fish sauce
- 1/4 cup green onions, finely chopped
- 2 tbsp basil, finely chopped
- 2 tsp ginger, grated
- 2 garlic cloves, grated
- 1 tsp red curry paste
- 2 tbsp coconut milk, light (canned)
- 1/8 tsp hot pepper chill flakes
- Cooking spray (She uses Misto)
- 1 + 1/2 cup coconut milk, light (canned)
- 3 tbsp tomato paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 1/8 tsp hot pepper chili flakes, or to taste
- 5-6 kaffir lime leaves (optional)
- In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
- In a small bowl, whisk together sauce ingredients and set aside.
- Preheat large, 12″ or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
BONUS: She even had nutrition info, which I’ll share below.
Servings Per Recipe: 28
Amount Per Serving = 1 meatball + 1-2 tsp sauce:
Total Fat: 1.3 g
Cholesterol: 12.7 mg
Sodium: 170.4 mg
Total Carbs: 1.0 g
Dietary Fiber: 0.2 g
Protein: 7.6 g
WW Points+: 1
From: iFOODreal (REALLY great site!)
Really good on a Greek salad.
- 1-1/4 pound ground turkey meat
- 1/2 cup finely minced onion
- 1 large egg
- 1/4 cup finely chopped cilantro
- 1/2 cup toasted pine nuts
- 1/2 cup cup golden raisins (chopped if large)
- 1/3 cup fine bread crumbs
- 1/8 teaspoon ground cumin
- 1/8 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 4 tablespoons olive oil
For Lemon-Garlic Sauce:
- 1 cup plain yogurt (Greek-style if possible)
- 3 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- Pinch cayenne pepper
- 1/4 teaspoon salt
1) To make meatballs: Combine turkey, onion, egg, cilantro, nuts, raisins, breadcrumbs, salt, pepper and cumin in a large bowl. Mix just until ingredients are combined and evenly mixed. With wet hands form the mixture into 1 to 1-1/2-inch balls. Set on a tray. Cover lightly with plastic wrap and chill until ready to sauté.
2) To make sauce: Combine yogurt, lemon juice, garlic, cumin and salt in a small bowl. Mix well. Cover and refrigerate.
3) To cook: Heat 2 tablespoons of olive oil in a heavy skillet over moderate heat, and sauté meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm, but not hard when touched. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce. Yield: 4 to 5 servings.
From: One Perfect Bite
I like to make “noodles” out of zucchini because I don’t eat a lot of pasta. I use this little contraption – nope, I don’t get paid to endorse it.
- 1 pound (16-ounces) ground chicken (or turkey) breast
- 4 cloves garlic, minced
- ½ cup Panko breadcrumbs
- ½ cup crumbled Feta cheese, pasturized (i.e. Athenos)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- ½ cup chopped sundried tomatoes, packed without oil (i.e, Bella Sun Luci or California Sundry)
- The zest of one fresh lemon
- 1 egg, beaten
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper pepper
- Canola cooking spray
- Preheat oven to 425 degrees
- In a medium bowl, combine ground chicken, garlic, panko, Feta, spinach, tomatoes, egg, zest, salt and pepper.
- Roll chicken mixture into 1-inch balls and then place on a foil-lined baking pan coated with cooking spray.
- Spray cooking spray evenly over meatballs.
- Roast in the oven 18 minutes or until golden.
Check out the cauliflower rice recipe on this page if you’re cutting back on grains – it pairs well with this recipe.
- 1 lb ground turkey or chicken
- 2 Tbl minced ginger
- 1/4 cup scallions, chopped
- 1 tsp garlic powder
- 1/4 cup almond flour
- 1 egg
- light flavored oil for frying (olive, grapeseed, etc)
- 1/2 tsp sesame oil
- 3 Tbl rice wine vinegar (unseasoned – sugar free)
- 3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)
- 1/4 cup water
- 3 Tbl sugar substitute (honey for Paleo)
- 1/2 tsp xanthan gum (or arrowroot powder)
- 1/4 cup scallions, chopped
- 4 – 5 small dried chilies, seeded and chopped
She asked to just share her link, not her whole recipe, so please click the pic above and it will take you to her recipe! Her site is ibreathe, I’m hungy.
BONUS RECIPE FOR MY VEGETARIAN FRIENDS!
FOR THE LENTIL BALLS:
- 1/2 cup uncooked green lentils
- 1 cup walnuts halves, finely chopped
- 2 teaspoons extra virgin olive oil
- 2 heaping cups finely chopped cremini mushrooms (one 8-oz package)
- 3 large garlic cloves, minced
- 1 cup finely chopped destemmed kale leaves
- 1/3 cup dried cranberries, finely chopped
- 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon sherry vinegar
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup gluten-free rolled oats, ground into a coarse flour
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
FOR THE CRANBERRY SAUCE:
- 2 cups frozen or fresh cranberries
- 1 ripe pear, peeled and finely chopped
- 1/2 cup pure maple syrup
- small pinch fine grain sea salt
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
- Meanwhile, preheat the oven to 325F. Toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. After toasting, increase oven temp to 350F.
- In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
- Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
- Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.
- For the sauce: Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.
Notes: 1) If your mixture seems dry (and this could be the case if the lentils are cooked too long), feel free to add a touch of water to moisten the mixture enough so it adheres. 2) To make oat flour, add the rolled oats into a blender and blend on high until a flour forms. Alternatively, you can use 1/2 cup oat flour if you already have some on hand.
I hope hope you enjoy at least one of these! Let me know and PLEASE comment below!
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