My Favorite Meatballs


Meaty marvellousness, avec zucchini noodles.

I have seriously been working at this recipe for weeks. Weeks, I tell ya! Actually, now it’s been a couple of months. Months, I tell ya! It’s not easy being this particular about my food. The results, however, are perfection. No funny bidniss. A really good meatball shouldn’t rely on the sauce to make it burst in flavor; it should stand on its own and then complement a delicious sauce. These perform both ways.

If you don’t do the dairy, you can sub out the cream for coconut or almond milk.

The LC-Breading and Crusting Mix is seriously one product that I am a huge fan of and keep stocked in my pantry. It’s gluten-free and I love it. (If you order a bag and mention “bacon” you can get an extra bag, free, and this stuff will last you a long time. No, I’m not an affiliate, but LC-Foods, in all disclosure, is a sponsor).

If you don’t have a low carb breading mix you can use ground flax seed meal instead.

Per the onion and green pepper, I like to add the veggies for some nutrition, flavor and texture, but you might have kids who will facepalm that action. If that is the case, definitely go with the onion powder, and know you can either very finely mince/process the pepper, or skip it. I personally love adding them because they make the recipe that much more flavorful.

For me, this recipe is about flavor, and that’s why I waited so long to publish this recipe until I knew it was perfect. You’re worth it! Right? Of cawse!

Marvellous Meticulous Meatballs

1 lb ground beef
1 egg
1/8 cup cream
1/8 cup water
1/4 cup LC-Breading mix (can sub with ground flax seed meal)
1 tsp salt
1 tsp oregano
1 Tbsp parsley
1/2 tsp garlic powder
1/2 tsp pepper
1/4 cup chopped onion (preferred) or 1/4 tsp onion powder
1/4 cup chopped green pepper

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine ingredients and form in to walnut-sized balls, about 2″ diameter.
3. Bake for 20 minutes or until edges begin to brown.

Makes about 2 dozen meatballs. Recipe can be doubled, made ahead and frozen.

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Comments

  1. Man that looks amazing! Thanks for sharing your recipes.

  2. Angela @ Off the Hook says:

    These look fantastic. I'm off to the kitchen to try them out.

  3. Your Lighter Side says:

    Let me know how you like them, Angela! They're definitely a favorite here.

  4. Your Lighter Side says:

    Thank you, Pat! I love to pay it forward however I can. It just makes it better knowing I'm helping!

  5. THANK YOU!!!!

    These will be devoured at the holiday festivities. Now let's find all the holidays between now and the end of 2011!

    ; )

  6. I am so glad! I know I make these at least once a week. We really love them that much!

  7. Angela @ Off the Hook says:

    Jamie, loved the meatball recipe. I used the ground flaxseed meal because its what I had on-hand. However, I am replacing that with ground pork rinds today since the flaxseed ones had a sort-of slimy texture to them. When I mixed up the new batch with the pork rinds I could tell that all is going to be well with the world because it just looked "right". The seasonings in the proportions you recommend in your recipe are dead on! Thanks so much for all of your culinary genius.

  8. Your Lighter Side says:

    Bummer on the flax! I haven't had issues with it, but but but it could be the flax I use. I buy Bob's Redmill Flax seed meal and then I try to give the meal time to soak up the liquids. Flax is pretty absorbent so it should work to suck in the moist. I am glad you agree on the flavor profiles! I LOVE this combination of flavors and spices. It took me two months and 8 tries to get it right.

  9. Soooo good! Thanks for all the work on these. I made swedish meatballs tonight. It is so great to be able to cook a low carb meal without hubby saying "What is in this?!" with a look of horror on his face. ;)

  10. Your Lighter Side says:

    Ha ha! I have that same husband! I am so glad the recipe was a hit. Score one for us!

  11. did I just miss it,I looked 3 times and cant find the carb count

  12. Yum! Made these for dinner tonight and served with sauteed mushrooms and zucchini. Topped it all with Trader Joe’s three cheese marinara and finished with mozzarella and asiago cheeses. So good! I used half beef and half Italian sausage then subbed crushed pork rinds for the bread crumbs. So glad I made extra :)

  13. chelsea says:

    wow! I made these yesterday, and they are absolutely hands down, the best meatballs I’ve tasted! My dad came over yesterday as I was taking them off the cooling rack, he tried one, and couldn’t believe the taste :) My kids and I had them for dinner on their own with salad and they were a great hit for them as well. We all liked them so much, I went out and bought more beef and made 2 more pounds worth today to freeze! I have been on a low carb/sugar diet for 1 week and a half, and I just know this is gonna be one of my bestest ‘treats’ thank you so much!

  14. omg! I made these yesterday, and they are soo soo good, and so convenient to have in the freezer, that I went out and made more today! They are excellent!

  15. “You’re meaty balls smell great!” Says my flatmate…not only did they smell great, but they’re like crack. I ate more than half…while they were still hot…straight from the oven. I had to put them into the fridge so I wouldn’t finish what was supposed to be my lunch for the week…

  16. nancy lee says:

    I saw your recipies posted on someone’s Clipix.com account. They look amazing! How about the zucchini noodles? How do I make them?

  17. Shannon says:

    These sound great! I make something similiar although I add a lb. of gluten free Italian chicken sausage, delicious!

  18. I am so glad you like these! I seriously hate meatballs, so loving these was like the angels throwing open the gates of heaven and shoveling meaty goodness into my mouth.

  19. Hi, Nancy! To make the noodles, you’re going to use a peeler! You’ll create long, wider noodles if you press harder, and thinner noodles if you slice more gently. Then you cook those in 4 or so Tbsp butter on the stove until they achieve a transparent sheen (about 5-10 minutes over medium heat) and voila! Soft, yummy noodles! I should probably write a recipe for them…

  20. Now that sounds really nice, Shannon.

Trackbacks

  1. [...] Versatility wise, you can click the “Tags” in the right hand column for zucchini and see the many ways I’ve been able to use the vegetable. The flavor is almost nonexistent, making it a wonderful complement to most dishes. In terms of nutrients, zucchini contains It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a terrific source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. Zucchini linguine and what? You are loving those meatballs? Try this recipe. [...]

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