Fluffy Grass Fed Beefy Meatballs

This is what I made myself for my most recent birthday. While we do love certain restaurants, I didn’t want to risk disappointment on my special ME holiday. So my darling one brought me several pounds of locally farmed grass fed beef as a birthday gift. Here is how to make some beautifully fluffy meat balls, sans gluten!

Served with polenta and marinara

Add these wonderful ingredients to your stand mixer with the balloon whisk attached:

1.5 lbs grass fed ground sirloin
4 oz mushrooms, minced in the food processor
1 yellow onion, minced in the food processor
2 tsp oregano
2 tsp salt (we like salt, you don’t have to like salt this much)
1 TB fresh ground black pepper
4 cloves garlic, minced in the food processor
3 eggs
1/2 Cup rice flour

Whip it! Start on your lowest setting and work up to medium speed for about 1 full minute to ensure everything is well incorporated. At this point, you can refrigerate the mixture to cook up later, like if you had company coming the following day.

To cook:

Heat oven to 375 degrees F.

Put a thin layer of your favorite tomato sauce in a shallow baking dish. This will keep the meatballs from sticking.

Roll the meat mixture into large balls. I like mine about the size of racket balls. This recipe will make about 20-25 meatballs that size. I always make plenty when I make them so we can freeze them and re-heat them later for a fast meal.

Place them on the tray, not touching. They won’t expand so you need not separate them much. Bake for 25-30 minutes until juices run clear. Let rest 5 minutes before serving.

***Cooks Tip: This makes a rowdy meat loaf!

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One CommentLeave a comment

  1. This sounds amazing!


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