So many meatballs are made with breadcrumbs, eggs and or cheese. Plus they are time consuming to make. If you are looking for a super easy, super fast, Paleo oven baked meatballs recipe that is gluten, egg and dairy free keep reading. This is a fast and delicious way to make meatballs using one pan, in no time at all. In this recipe I used grass fed beef with parsley, oregano and basil but I have also made it with chives, marjoram and oregano. I typically incorporate whatever herbs are growing in the garden.
You can use beef, bison, wild boar, lamb, elk or venison. Any good equality, pastured raised ground meat will taste great. I love the combination of lamb and beef together. For a great source on pasture raised and exotic meats click here.
Here is what you will need:
- 2 lb ground grass fed beef, lamb or bison (or a combination)
- 1 egg (optional, but works just as well without)
- 1¼ cup fresh parsley, oregano and basil, chopped fine
- ¼- ½ t sea salt
Preheat oven to 400F. Combine ground beef with other ingredients and mix to thoroughly combine (I find this easiest to do with my hands). Form meat into 1-1½″ in diameter balls, and place onto a large cast iron skillet. Alternatively you can use a baking sheet lined with parchment paper.
Bake the meatballs for 10-15 minutes, depending on size. For a truly Paleo experience serve on a bed of spaghetti squash, zucchini squash or riced cauliflower. They also make a great dish to bring to a pot luck or picnic! Try them at room temperature.