MEATBALLS WITHOUT BREADCRUMBS

PREP TIME: 20mins


COOK TIME: 15mins


TOTAL TIME: 35mins


COURSE: Main Course


CUISINE: American


SERVINGS: 4


SERVINGS CALORIES: 287kcal


INGREDIENTS:

MEATBALLS

  • 1 lb. 85% lean ground beef

  • 1 teaspoon Diamond Crystal kosher salt

  • ¼ teaspoon black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ¼ cup grated Parmesan cheese (not shredded cheese)

SAUCE

  • 2 tablespoons unsweetened ketchup

  • 1 tablespoon pure maple syrup

  • 1 tablespoon reduced-sodium soy sauce (or use a gluten-free alternative and add salt as needed)

  • 1 teaspoon garlic powder

  • ⅛ teaspoon cayenne pepper


INSTRUCTIONS:

  1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

  2. In a medium bowl, use your hands to mix together the meatball ingredients.

  3. Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.

  4. Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake 15 minutes.

  5. Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.

  6. When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.

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