This is my base meatball recipe and what I always go by. Turkey, pork, sausage, beef- it all works! I keep the ratio of meat to seasonings the same and tweak as I need depending on what I am making. One thing that always makes a big difference is browning the meatballs on the stove for a bit, and then finishing them in the oven. If you have time to babysit the meatballs for a few minutes on the stove, don't skip this step!
I LOVE meatballs mixed with breadcrumbs and parmesan, but I promise you won't even miss it with this recipe. The flavor is amazing, especially if you have fresh basil on hand. We had these with a simple marinara over spaghetti squash for a healthier Italian Sunday.
Easy Paleo Sunday Meatballs
1.5 lbs. ground beef (I like 80/20 for these)
2-3 cloves garlic, minced
handful fresh basil, chopped
1.5 tsp. salt
1 tsp. fresh ground pepper
Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
Combine all ingredients in a medium bowl and mix with your hands until combined. (be careful not to over-mix!) Roll into ping pong sized balls and place on your prepped baking sheet.
Heat a skillet over medium-high heat with 1 Tablespoon of olive oil. Place meatballs in skillet and brown for 10 minutes, rotating every 2-3 minutes. You may have to do these in batches. Once they are browned, transfer back to the baking sheet. Bake for another 10 minutes or so.