I make these Whole30® meatballs almost every week and the leftovers are gone by the next day because they're so good. Serve over zucchini noodles with your favorite sauce.

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion and garlic in the bowl of a food processor; puree until finely minced.

    Advertisement
  • Transfer onion mixture to a large bowl and add beef, pork, egg, salt, pepper, basil, oregano, balsamic vinegar, tomato paste, and red pepper flakes. Mix with your hands until all ingredients are evenly distributed.

  • Grease a cast iron griddle or pan with grapeseed oil and place over low heat until hot.

  • Use an ice cream scoop to form meatballs; place them directly onto the heated griddle. Don't overcrowd.

  • Cook, turning occasionally, until browned on all sides, 15 to 20 minutes per batch. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a paper towel-lined plate.

Nutrition Facts

256 calories; protein 21.3g; carbohydrates 5.1g; fat 16.6g; cholesterol 95.5mg; sodium 1832.8mg. Full Nutrition
Advertisement