My Personal Journey to a Better Life
Real Health in a Real World
A collection of recipes and guides to some of my favorite meals, sides and snacks. Real ingredients, satisfying and healthy.
Below is a general recipe I use for homemade meatballs. I usually serve them with my Veggie Loaded Tomato Sauce on top of a warm bedding of fresh Zoodles. If you make a large batch of meatballs, they can be refrigerated and eaten for lunch or a quick snack. You can also freeze them as they thaw and warm fairly quickly for a speedy addition to any meal.
Put Ground Beef and Pork Sausage into mixing bowl
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Feel free to use this recipe as a guide and customize it how you want. I used plain pork sausage and grass-fed ground beef, but sometimes I use Hot-Italian Pork Sausage for an extra kick. Experiment, have fun, and Happy Fooding!
Add herbs and spices to meat-mixture in mixing bowl
Form meat into preferred size of balls or mini-patties. I make a flatter meatball to make it easier to brown both sides. If you are making a rounder meatball, make sure to roll them a little in the pan to evenly brown all sides. The smaller you make them the quicker they will cook so keep that in mind.
WithorWithoutBacon Copyright 2015
Charlotte, NC United States
When they reach a consumption safe internal temperature they are done! Serve and enjoy!
What You'll Need
Chop herbs, crush garlic, and portion out dried spices
Spaghetti and meatballs…such a staple in our society and such a hearty comfort meal. It’s warm, filling, and can provide meals for days when made in large batches. Traditionally it took a long time to make, often a full day of cooking. That is until the food industry started making food for us. Many kids grow up today thinking that boxed noodles, canned sauce, and frozen meatballs are what spaghetti and meatballs taste like. Not only is that a far cry from traditional spaghetti and meatballs, those products are loaded with sodium, sugars, preservatives and a laundry list of harmful ingredients.
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Melt your cooking fat of choice in the skillet over medium to medium-high heat
Using your hands, mix all ingredients into the meat mixture, making sure to evenly blend the different types of meat and spices
Once all sides are evenly browned, toss entire pan into over or transfer meatballs into an oven safe baking dish if pan is not oven safe. Cook at 325 degrees for 10-15 minutes or until internal temperature reaches 160 degrees.
Large Skillet/Frying Pan - Cast Iron or Stainless Steel - preferably oven safe
Large Baking Dish if Skillet is not oven safe
Mixing Bowl for 2 lbs of meat
Garlic Press (optional)
Measuring Cups - 1/2 Cup & 1/4 Cup
Measuring Spoons - Tbsp & Tsp
Store bought meatballs are generally made with sub-par meat, and loaded with fillers like wheat or bread crumbs to reduce cost and hold the meatball together. If you take the time to make your own, you can load them up with herbs and spices and reduce the need for fillers by properly cooking them.
1 lb Grass-Fed Ground Beef
1 lb Ground Pork Sausage
1/2 cup chopped Basil
1/2 cup chopped Sage
1/4 cup chopped Thyme
3-5 Garlic Cloves
2 Tbsps Black Pepper
2 Tbsps Fennel Seeds
1 Tbsp Celery Salt
2 Tsps Sea Salt
1/4 cup chopped Parsley
2 Tbsps Cayenne Pepper
1 Tbsp Cumin
1 Tbsp Turmeric
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Pre-Heat oven to 325 degrees
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Frying Pan should be hot enough now, we are looking to evenly brown both sides and then finish them in the oven. Should take about 5-8 minutes per side depending on how how your pan is. Keep an eye on the to make sure not to burn them. This will for a nice crust or shell on the outside holding their shape and preventing them from breaking apart.
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