Rosemary and sage oven-baked paleo meatballs
Rosemary and sage oven-baked paleo meatballs are a healthy take on a classic dish, featuring ground beef seasoned with aromatic herbs. Perfect for a hearty meal, these tender meatballs can be served with vegetables or salad.
Cook time 25 min
Prep time 5 min
Ingredients:
32 oz ground beef (80/20%)2 onions
3 tbsp rosemary
1 tbsp sage
1 tsp coriander leaves
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
Rosemary and sage oven-baked paleo meatballs are a delicious and healthy twist on a classic dish. Using ground beef combined with aromatic herbs like rosemary, sage, and coriander, these meatballs offer a flavorful and nutritious option for those following the paleo diet. Perfect for a hearty meal, these meatballs can be paired with your favorite veggies or a fresh salad.
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Finely chop the onions and set aside.
- In a large mixing bowl, combine the ground beef, onions, rosemary, sage, coriander leaves, salt, and black pepper.
- Use your hands or a sturdy spatula to mix all the ingredients until well combined. Be sure the herbs and spices are evenly distributed throughout the meat mixture.
- With your hands, shape the mixture into small meatballs, about 1½ inches (4 cm) in diameter. You should end up with around 24 meatballs.
6. Arrange on Baking Sheet:
- Place the meatballs on the prepared baking sheet, ensuring they are spaced apart for even cooking.
- Drizzle the meatballs lightly with olive oil to help them brown.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
- Once baked, remove the meatballs from the oven and let them rest for a few minutes on the baking sheet.
- Serve the meatballs warm, either on their own, with a dipping sauce, or over a fresh salad for a complete paleo-friendly meal.
Cooking rosemary and sage oven-baked paleo meatballs is a simple and rewarding culinary endeavor. These herb-infused meatballs are not only packed with flavor but also align with a paleo lifestyle, making them a great option for anyone looking to enjoy a tasty, wholesome meal. By following the provided tips, you can ensure that your meatballs come out perfectly juicy and delicious each time.
Rosemary and sage oven-baked paleo meatballs FAQ:
Bake the meatballs in a preheated oven at 375°F (190°C) for 20-25 minutes until they reach an internal temperature of 160°F (71°C).
Yes, you can substitute ground beef with ground turkey, chicken, or pork. However, be aware that cooking times and flavors may vary slightly with different meats.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 3 months; just ensure they are completely cooled before freezing.
Shape the meatballs to be about 1½ inches (4 cm) in diameter. This size helps ensure even cooking and optimal texture.
Use a meat thermometer to check that the internal temperature of the meatballs reaches 160°F (71°C). They should also be browned on the outside.
Tips:
- For an even finer texture, finely chop the onions or use a food processor to blend them before mixing with the ground beef.
- Allow the meatball mixture to rest in the refrigerator for 15-30 minutes before shaping, which helps the flavors to meld and makes the mixture easier to handle.
- Use a cookie scoop or wet your hands with water when forming the meatballs to ensure they are evenly sized and prevent sticking.
- Bake the meatballs on a parchment-lined baking sheet to prevent sticking and make cleanup easier.
- For added moisture, lightly brush the meatballs with olive oil before baking.
Nutrition per serving
8 ServingsCalories 300kcal
Protein 20g
Carbohydrates 2.69g
Fiber 0.69g
Sugar 1.61g
Fat 24g
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