Notes
I make these all the time because they’re versatile, great for meal prep, and serve as a nice canvas to play with different flavor profiles.
Usually when I make these I like to do a 50/50 mix of one leaner meat (venison, elk, etc) and one fattier meat (beef, lamb, pork, etc), but they work well with any combination.
These are a rustic-style meatball, and their beauty is in their versatility and how easy they are to make. You can use any combination of herbs, spices, or meats!
Ingredients
- 2lbs ground meat
- 1 egg
- 2 shallots, diced finely
- 3 cloves of garlic, minced
- 2 handfuls fresh herbs, chopped finely (I used parsley and cilantro)
- 1 tbsp chile flakes
- big pinch of salt
Process
Pre-heat your oven to 400°F.
Add everything except the egg to a large mixing bowl.
Crack the egg into a well in the center of the mixture, and then use your finger to lightly whisk the egg to bring together the yolk and white.
Use your hands to gently mix everything together to combine. You don't want to overwork the mixture too much.
Put a bit of olive oil onto your hands (this will make it easier to handle the meat) and form them into balls. Place them well-spaced apart on a baking sheet.
Roast for 15 minutes or so, or until they're cooked through. This will depend on the strength of your oven and the size of your meatballs, so check on them.
I like to serve these with bone broth rice and yogurt sauce.
Enjoy!
