Beef Meatballs

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


  1. Pre-heat a fan forced oven to 180C.
  2. 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.
  3. Form the mixture into golf-ball sized balls and place on a baking tray (alternatively you can just fry them in some coconut oil).
  4. Bake the meatballs in the oven for 20 minutes or until cooked (the meatballs will feel firm and no longer squishy).