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    Home » Recipes

    Published: Oct 4, 2018 ·Updated: Mar 19, 2020 by Sabra · Leave a Comment

    Homemade Meatballs

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    Enjoy these homemade meatballs fresh, or freeze them for a meal prep staple. They are gluten free, grain free and completely keto friendly!

    Homemade meatballs and marinara on top of zucchini noodles

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    Meatballs are a staple in my house. They are so easy to make and they freeze and reheat really well making them perfect for meal prep and great for busy nights when there is no time to cook. 

    Ingredients and substitutions

    This recipe is super simple so feel free to add extra spices and herbs to truly make it your own! 

    The only ingredient of real note is the Parmesan cheese. The Parmesan cheese in this recipe not only adds a great flavor, it also acts as a binder and helps prevent the meatballs from getting too dry.

    I like to use the cheap stuff - you know the kind that you find in a shaker on the table at the local pizza parlor. You can use fresh Parmesan, but you may need to reduce the amount to get the meatballs to stay together and cook properly.

    Also, I find that 85/15 ground beef is your best bet when making these. It's just fatty enough that they aren't too dry, and just lean enough that they hold their shape really well.

    Cooking and Preparation

    One of the best thing about making homemade meatballs is that you can control the size of meatball you would like. I usually make them about the size of a ping pong ball. Just be aware that if you make them really small, they are easier to overcook.

    The cooking method will vary slightly depending upon whether you plan on eating these meatballs immediately or freezing for later meals.

    If you plan on eating them right away, then after you sear them, you will add your marinara sauce directly to the pan, cover and simmer until the meatballs are cooked through.

    If you want to freeze them, you will sear them and then transfer to the oven to finish cooking. 

    To cook from frozen, I just drop the frozen meatballs in a sauce pan with marinara and simmer until they are heated through. 

    Be sure to check out these other great recipes:

    • Easy Keto Marinara 
    • Southern Style Meatloaf 
    • Korean Ground Beef
    Homemade meatballs and marinara on top of zucchini noodles

    Homemade Meatballs

    Sabra - This Mom's Menu
    Enjoy these homemade meatballs fresh, or freeze them for a meal prep staple. They are gluten free, grain free and completely keto friendly! 
    5 from 2 reviewers
    Prevent your screen from going dark
    Servings 8 servings
    Prep Time 15 mins
    Cook Time 15 mins

    Ingredients
      

    • 2 lbs 85/15 ground beef
    • 1 cup grated Parmesan cheese
    • 2 large eggs
    • 2 teaspoon fresh oregano (or 1 teaspoon dried) minced
    • 2 tablespoon fresh basil (or 1 tablespoon dried) chopped
    • 1 teaspoon garlic powder
    • 1 tablespoon dried minced onion
    • 1 teaspoon Salt
    • 1 teaspoon Pepper

    Instructions
     

    • Add all the ingredients to a large bowl and combine well. (It's easiest to use your clean hands for this)
    • Form the mixture into balls. You can make them any size you like, just remember that they will shrink a little when cooking and that smaller meatballs will overcook easily if they are small)
    • Heat a large, non-stick skillet over medium-high heat. Add the meatballs and cook for 1-2 minutes on all sides, just allowing them to brown. 
    • If you are planning on eating them immediately, then add 2-3 cups of marinara to the skillet. Reduce the heat to low, cover and cook for 15-20 minutes or until a meat thermometer reaches 160 degrees when inserted into the center of the meatballs. 
    • If you want to save them for later, OR if you don't want to serve them with marinara, then preheat the oven to 350 degrees and transfer the seared meatballs from the skillet to a baking sheet. Place in preheated oven and bake 15-20 minutes or until a meat thermometer reaches 160 degrees when inserted into the center of a meatball. 
    • To freeze, allow them to cool, then transfer to a freezer safe container and place in the freezer until you are ready to eat them. 

    Notes

    Nutrition info for 1 serving: 320 calories, 23g fat, 1g carbs, 0g fiber, 29g protein

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 320kcal
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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