Make ahead and freeze this quick recipe for use on busy weeknights.
- 2 Pounds/Packages Ground beef (defrosted)
- 2 Tablespoons Salt
- 1/2 Tablespoon Ground pepper
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Turmeric (optional)
- 1/3 Yellow onion (chopped, optional)
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Preheat oven to 375 degrees.
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Gather your ingredients together along with your bowl, cooking sheet, parchment paper, plus a spoon and fork if preferred for mixing and meatball building. Line your cooking sheet with parchment paper.
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Mix all your ingredients together either by hand or with your fork.
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Either spoon up or grab some of your meat mixture and shape into a ball slightly smaller than a golf ball, then plan on the parchment papered cooking sheet about 1 inch apart.
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Place your cooking sheet on an oven rack in the middle of your oven, and bake for approximately 20 minutes. (Meatballs are done when you don't see pink meat when slicing through to taste a sampling...such a tough responsibility)
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Let cool, then containerize for even freezing. Consider using a flat, glass dish or a large freezer bag to freeze flat for easy portion access later.
- Enjoy fully grass fed, grass finished, local beef whenever possible, but you might enjoy mixing 1 ground beef and 1 venison or other option. Don't forget to consider the fattiness of the meat when choosing combination.
- I like using Redmond Real Salt.
- There are some great organic, non-irradiated garlic powder options, but you might prefer minced 2-4 garlic.
- There is also non-irradiated onion powder you might prefer over chopping onions to save time and avoid tears.