Oven-roasted grass-fed beef meatballs
The addition of cooked vegetables makes these meatballs light and flavorful. Oven roasting keeps them from breaking apart and gives a brown, crispy finish while still moist.
Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool
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1 tbsp. olive oil
1/2 cup peeled and coarsely grated onions
1/2 cup peeled and coarsely grated carrots
1/2 cup finely chopped mushrooms
1 tsp. chopped garlic
1 lb. ground grass-fed beef
1/4 cup ketchup
1 large egg, whisked
1/4 cup bread crumbs
1 tbsp. dried Italian seasoning
3/4 tsp. salt
1/8 tsp. black pepper
Preheat oven to 375 degrees. Warm olive oil in a medium sauté pan over medium heat. Add onions, carrots, mushrooms and garlic and cook until soft, about 5 minutes. Set aside and cool. Put meat in a large mixing bowl. Add remaining ingredients and mix thoroughly. (Do not overmix.) Using your hands, form into 12 meatballs. Place on a lightly oiled baking sheet and bake for about 15 minutes or until internal temperature reaches 160 degrees.
Meatballs don't have to find themselves in tomato sauce! They are great as the main part of any meal with seasonal vegetables, potatoes or grains. Also delicious on sandwiches with tomato, lettuce and mayonnaise.
Makes about 12 meatballs. Double the batch and freeze immediately, raw, for future use.