A quote from one of my favorite movies of all time…
Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf.
The Old Man:
All right, I’ll get that kid to eat. Where’s my screw driver and my plumber’s helper? I’ll open up his mouth and I’ll shove it in.
For as long as I can remember, it’s been a tradition in my family to watch this movie (A Christmas Story) on Christmas Eve and intermittently throughout Christmas day.
You haven’t seen it!??? Please, watch it.
Over the years, meatloaf has gotten a bad wrap. It’s, too bad, really. I love a nice slice of *real* food meatloaf, and there’s so much you can do with a meatloaf!
So, (you or) your kiddos won’t eat meatloaf, but what about meatballs? Ehhh? Meatballs can be like little round individual meatloaves, I guess…right?
Well, that’s what I have created with this recipe. Here is a kid (and Mom & Dad) friendly recipe for *real* food meatballs, with a taste that resembles a lovely meatloaf.
They are versatile, in that they stand on their own, yet you could add any number of sauces to create entirely new dishes. They are flavorful, nourishing, and freeze very well! I usually make a double batch so that there are plenty around for a quick bite to eat for lunch, dinner, and yes…even breakfast.
*REAL* Food Meatballs
- 1LB ground beef (grass-fed/finished)
- 1LB ground pork (pastured)
- 3 slices cooked bacon, finely chopped
- 1 small onion (finely minced)
- 1 large egg (pastured)
- 1/2C cooked rice (I use organic jasmine riceÂ cooked in my homemade bone broth)
- 1C breadcrumbs (I use my own homemade, sprouted breadcrumbs)
- 3/4C parmesan cheese (shredded)
- 1t oregano
- 1/2t basil
- 1/4t garlic powder
Add To Fit Your Tastes…
- White pepper (about 1/8t)
- Sea salt (about 1/4t)
- Red pepper flakes (about 1/4t)
- Rubbed sage (about 1/8t…BTW, I love this stuff)
- 1 large bowl
- Baking sheet
- Parchment paper or (my preferred tool) a baking mat (I use mine alllll of the time; it’s an affordable and handy tool to keep in the kitchen)
- Ice cream scooper (not necessary, butÂ another really helpful tool for this recipe…and in general for your kitchen)
- These are so easy to make, seriously.
- Grab a large bowl and dump all ingredients into the bowl. Use your hands to work it all together. Do no overwork it or you’ll have golf balls for meatballs! Just mix until everything is combined.
- Use ice cream scooper and make golf ball sized meatballs (or slightly smaller).
- Place meatballs on your baking sheet (not touching).
- Bake at 350 for about 25 minutes (until cooked through and slightly brown).
- I usually get between 35-45ish meatballs, depending on their size. Eat them within a few days &/or freeze the rest for later. They reheat nicely in the oven and on the stove.
Ta-da! Enjoy your little meatloaves…err, meatballs. You can feel good about serving these to your family, as they are full of healthy fat, excellent spices, and yummy sprouted grains.
I especially like them over rice with my homemade zesty BBQ sauce.
Enjoy, my *real* food friends.
Until next time…
Jess, aka Scratch Mommy