And if you do, these will be in my new book, “ The Comfortable Kitchen,” which will be released on December 28th! Learn more about the book and preorder your copy here. These EPIC Whole30 Baked Meatballs make me proud and I hope you love them as much as I do. Over pasta, zucchini noodles, spaghetti squash, or I even love them solo with a big Whole30 Caesar salad on the side. Make the meatballs, throw them in a baking dish and bake them at a higher temperature until browned, then smother them in sauce, reduce the heat in the oven and let them cook lower and slower until tender and delicious! Other than quickly processing up the cashews, the rest of this recipe is rather simple. The cashews gave the perfect texture to my meatballs and the basil obviously added a vibrant, explosive flavor taking my meatballs to the status of, well, EPIC. Let sit until liquid is mostly absorbed, about 5 to 10 minutes. I pulsed up cashews, basil and garlic in the food processor to make a pesto-like situation to put in the filling of the meatballs. Place bread pieces in a small bowl and pour milk over bread. I tried a new hack to give the texture of the meatballs the ricotta effect that my mom’s had. I am seriously obsessed with how these turned out and they couldn’t be easier to make. I wanted to give her meatballs a little Whole30/Paleo/Dairy-free/Grain-free makeover and I blew my own mind with this recipe! You can make them with beef, turkey, or meatless protein options. Meatballs are heavenly when cooked right. Of course, spaghetti wouldn’t be complete without meatballs. They had ricotta inside for a nice, creamy touch and they were just insanely good. Woman's Secret for Tasty Meatballs Has People Talking.
Growing up, my Italian mother used to make some Meatballs al Forno (aka baked meatballs) that were insanely delicious. These EPIC Whole30 Baked Meatballs are LIT, y’all. Serve with whole wheat pasta and an extra sprinkle of Asiago cheese.Okay, hold up. Spoon some sauce over them to keep them moist.Ĭover the pan, and cook the meatballs on medium-low heat for 20-25 minutes, until they’re cooked through.
In a large pan, pour in the pasta sauce, then transfer the meatballs into the sauce. You can broil them for a few minutes to get them golden on the top. Grilled, with Feta & Sriracha Crema Meatballs, Make-Ahead Mini Freezer Short Rib Breakfast Hash, Slow Cooker Tenderloin, Seared Sliced, Spinach. Place the meatballs on a baking sheet lined with parchment paper.īake for 15 minutes, until browned. Using an ice cream scoop or measuring spoon, form 10-12 meatballs. This will prevent it from getting overworked. Did you make this recipe Let me know what you thought Leave a. Stir the mixture together until combined.Īdd in the meat, and mix with a fork until thoroughly combined with the other ingredients. An easy, DELISH appetizer for football games and easy. Break up the soaked bread with your fingers, and add it into the bowl as well, along with any milk that didn’t soak into the bread.įinally, add in the parsley, red pepper flakes, salt, pepper, oregano and Asiago. Cook for 4-5 minutes, until tender.Īdd the onions and garlic into a bowl. As the meatballs simmer away in tomato sauce, the rice puffs up as it cooks, creating little. Take a baking mat or a sheet pan with parchment paper and bake them on 350 Fahrenheit (180 degrees Celsius) for 20-30 minutes until they get a crispy crust. Take 1-2 Tbsp of the mixture and form the balls with your hands.
Meanwhile, in a saute pan, heat up 1 teaspoon of olive oil, and toss in the onion and garlic. Theyre a tasty and hearty meatball where rice acts as the binder. Now you are ready to form the mushroom meatballs. The result? A tender, delish meatball you can feel good about feeding to your family.ģ00 calories per serving (2.5-3 meatballs depending on size)ģ slices low cal whole wheat bread (40 cal per slice), crusts trimmedĬut the crusts off the bread, place the slices into a bowl, and cover with 1/3 cup skim milk. These Asiago meatballs are tender, juicy and flavorful, even though they’re made with ultra-lean ground beef (96% lean)! I add in moisture with some skim milk, soaked whole wheat bread, and egg white. Once I met my hubby, I quickly realized he loves Italian food (it may have something to do with the fact that he worked in a pizzeria during college)! He’s especially fond of meatballs, so here’s my spin on these delish little nuggets of heaven. It’s just not something you eat when your mom is a traditional Puerto Rican cook.