This is my easy meatball recipe that’s so juicy and so full of flavor that you could eat it on it’s own – without any sauce! It’s the perfect juicy meatball every time – perfect for spaghetti sauce or to enjoy on it’s own.

Meatballs can be found in culinary traditions around the world, but is often said to first been made in ancient Persia (modern day Iran), before making it’s way to Italian cuisine centuries ago.

In Italy, meatballs are most often a standalone dish called ‘Polpettes’ and are often served sauce less and are much smaller than the meatballs most people are familiar with.

This recipe follows this Italian tradition, using a simple combination of herbs and spices to enhance the flavor of the beef used, resulting in a juicy meatball that is full of delicious flavor.

I like to use minced beef that has as much fat as possible. In this recipe, I use 85%/15% fat grassfed beef. I use the best quality ingredients that I can get my hands on (and that I can afford!) because I strongly believe that I live my life in this body, so I nourish it with the best that I can acquire. This recipe for meatballs is so versatile. You can stick toothpicks in them and serve them as hours d’oeurves, or you can taken them (and the stock they create in the oven) as a flavor bomb for another dish (e.g. spaghetti and meatballs, or a meatball sub).

The only tips that I have for this recipe is to use the freshest ingredients you can get your hands on and to not be afraid to experiment with the flavors. I like fresh flavors, especially when paired with heavy ingredients like meats, but you can also go deeper into the depth of flavor that beef allows – especially if you live in cold locations.

The BEST Meatball Recipe Ever

This recipe is for anyone looking to cook juicy and delicious meatballs. Perfect to eat on their own or to have as a component in another dish, either way, these meatballs will have your guests moaning and smacking their lips together.

• Cast-iron frying pan

• 1 lb Ground beef (85%/15% fat)
• 1/2 Red onion (finely chopped)
• 1 cloves Fresh garlic (minced)
• 1/4 cup Fresh paresly (chopped)
• 1/4 cup Fresh Paremsan cheese (grated)
• 1/2 cup Chestnut mushrooms (finely chopped)
• 1 tbsp Fresh black pepper
• 3/4 tbsp Sea salt

1. Preheat oven to 450 degrees Fahrenheit (200 degrees Celsius) and line your baking tray/ sheet with parchment paper.

2. In a large bowl, combine all ingredients. Mix until combined,

3. Portion mixture on prepared baking sheet. Wet hands with olive oil and roll meatballs into 2" diameter balls.

4. Bake for about 18-20 minutes (internal temperature of 165 degrees Fahrenheit/ 74 degrees Celsius). Remove from oven and drain off excess fat. Serve with your favorite sauce (or add to another meal) and enjoy!

Dinner, Family Meal, Lunch, Main Course, Side Dish, Snack, Weeknight Meal

American, Iranian, Italian, Persian

American Cuisine, Appetizer, Dinner, Gluten-free, Keto, Low carb, Low-calorie, Lunch, Main Course, Meatballs, Meatloaf, Recipe