I love meatballs. But mine just tasted like ground beef. So I began a quest to discover spices that would jazz them up. I think I finally hit pay dirt—these are delicious!
- 1 pound grass-fed, pastured ground beef
- 1 pastured egg
- 1 medium onion, diced small
- 2 cloves crushed garlic, allowed to mellow for 10 minutes in a separate dish
- 1 heaping Tbsp fresh, diced basil
- 1 heaping Tbsp fresh, diced parsley
- 1 heaping tsp coriander
- generous pinch unrefined sea salt
- ½ slice whole grain sourdough bread made into crumbs
- 2 Tbsp coconut oil
- Wash hands. Put egg into mixing bowl and stir. Add onion, garlic, basil, parsley, salt and coriander, and mix well.
- Mix in the bread crumbs. Add the ground beef and thoroughly mix it with your hands or one hand (there really isn’t any other way to do it).
- Put coconut oil into frying pan and turn on low. Make balls with the mix (I like them about 2 inches in diameter) and set into pan. Fry until done, turning a few times.
- It takes about 10-15 minutes. If you want a crusty meatball, turn up the heat for a few minutes before serving. Makes about 15 meatballs.