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4.0 – 1 reviews •
| Level: |
Easy |
| Total: |
35 min |
| Active: |
35 min |
| Yield: |
20 meatballs |
| Level: |
Easy |
| Total: |
35 min |
| Active: |
35 min |
| Yield: |
20 meatballs |
Ingredients
- 2 pounds ground grass-fed beef
- 1 1/2 cups breadcrumbs
- 1 cup fresh basil leaves
- 3/4 cup minced garlic
- 3/4 cup Pecorino Romano cheese
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 eggs
- 1 onion, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Combine the beef, breadcrumbs, basil, garlic, Pecorino Romano, salt, pepper, eggs and onion in a large mixing bowl. Using your hands, mix all the ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours.
- Shape the meatballs with your hands into rounds approximately 2 1/2 ounces each. Coat each meatball with olive oil, then place on a sheet pan. Bake until golden brown and cooked through, 20 to 25 minutes.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
161 |
| Total Fat |
9 g |
| Saturated Fat |
4 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
12 g |
| Cholesterol |
49 mg |
| Sodium |
177 mg |
| Serving Size |
1 of 20 servings |
| Calories |
161 |
| Total Fat |
9 g |
| Saturated Fat |
4 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
12 g |
| Cholesterol |
49 mg |
| Sodium |
177 mg |
