I have not always been a huge fan of meatballs.
Is that a crazy statement to make? I don’t know why – I just feel like they are the wild card of Italian food! You know? When you order meatballs at a restaurant, or even if you are enjoying meatballs made by someone else – You never know whether they will be dense and meaty, or rich and fatty, or fluffy and full of breadcrumbs! And sometimes I want different things!
Not to mention, usually meatballs come with a big ol’ pile of spaghetti. And almost always, I ended up eating that entire pile of spaghetti and meatballs. And yes, it was quite delicious – but was it worth it? Were the meatballs that good? Sometimes, absolutely! Other times, eh! But that doesn’t stop me!
Not all meatballs are created equal, that is for sure – but a good meatball really can’t be beat. Lately, I have been discovering more and more meatball recipes with all different types of meat. Beef, chicken, turkey, pork, or even veggies! I love this meatball recipe because the taste is all there but the added “stuff” is not. I can feel good about having these meatballs for dinner, especially when paired with a bowl of zucchini or squash noodles!
Try them for yourself! They are super fast, easy, and delicious – and the best part, you can bake them right in the oven!
I love having these traditional-beef meatballs with a simple, organic pasta sauce – Muir Glen is a great brand. I am not positive that their pre-made sauces are Whole30 compliant, but I know there organic diced tomatoes are if you would like to make your own sauce from scratch! Whenever I make pasta sauce, even if from a jar, I like to add a little extra oregano, onion/garlic powder, and even some red pepper flakes to spice things up! But that’s because I love the spice! Spicy meat-a-ball-uh!
Try these babies over spaghetti squash or spiraled veggie noodles (zucchini and yellow squash both taste great!). Or if you are not Whole30-ing, have at it! Enjoy your pasta in it traditional style!
2 lbs. ground beef (I use 90% lean)
3/4 cup almond flour
1 tablespoon Italian seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
Salt and pepper
Red pepper flakes (optional)
- Preheat oven to 375F. Set aside a large square baking sheet (with edges) or pyrex pan (for easy cleanup, cover sheet/pan with aluminum foil).
- In a medium mixing bowl, combine all ingredients. Use a spoon, or clean hands, to fully blend the ingredients. Try not to flatten the meat in the bowl – this will prevent meatballs from becoming overly dense.
- Use your hands or a spoon to scoop and roll 1-inch meatballs – place meatballs about half an inch apart on sheet/pan, just so that they are not touching one another.
- Bake for 15-16 minutes.
- Once the meatballs have fully browned, remove them from the oven. (For sanity, I often like to cut a meatball in half – just to confirm they are cooked to my likeness). You may see notice some new brownish-liquid on the pan that wasn’t there before – this is just fat cooking off from the meatballs, nothing to worry about!
- Serve hot with veggies, spiraled noodles, or whatever else you please!