Monday, November 26, 2012

Fresh Italian Meatballs

The thing I love about this recipe is its versatility. You can enjoy these meatballs alone with some marinara dipping sauce, or combine it with spaghetti squash for a Paleo take on the traditional spaghetti. In addition to this being so veritable, it is quickly and easy! I used 2 lbs meat so that I would have leftovers for lunch. I would say the 2 lbs would serve about 4 people, if you were just eating the meatballs alone, as we did.

Fresh Italian Meatballs
2 lbs ground beef
2 tsp onion powder
2 tsp chili powder
2 tsp dried parsley
2 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 egg

Pre heat oven to 350 degrees. Mix all ingredients in a large bowl. Scoop and roll 1 inch balls and place on cookie sheet (use a cookie sheet that has a lip to it as the meat creates a bit of juice). Bake for 20 min, turning the meatballs once during baking. Remove from oven, add a side of marinara sauce and enjoy!

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