Beef Meatballs Recipe
These little meaty morsels are the perfect addition to breakfast, lunch, dinner, brinner, linner – or any other combo of the three.
This recipe has an ‘Italian’ base, but beef is so versatile that it will carry most flavours – you could also try a Greek meatball by substituting the roast capsicum for a little less lemon rind, or a Moroccan one by adding cumin, coriander and mint. Just make sure you use grass-fed beef.
Makes 32 golf-ball sized meatballs
- 1 kg Beef Mince
- 1 Egg
- 1 Roast Capsicum (bought or you can make it yourself)
- 1 Small Zucchini, grated and drained (drain simply by squeezing out as much liquid as you can once it has been grated)
- 1 1/2 tsp Dried Oregano
- 1/4 cup Parsley, chopped
- Salt and Pepper
- Pre-heat a fan forced oven to 180C.
- Place all ingredients in a large bowl and mix to combine. – Its best to use your hands for this part. Even though it can get messy, there is something satisfying about using your hands to mix the meat.
- Form the mixture into golf-ball sized balls and place on a baking tray (alternatively you can just fry them in some coconut oil).
- Bake the meatballs in the oven for 20 minutes or until cooked (the meatballs will feel firm and no longer squishy).