Italian Meatballs

Italian meatballs made with grass fed lamb, pasture-raised beef, and a simple seasoning.  A quick recipe that the whole family will love!

Ingredients

Makes about 25 - 30 Meatballs

• 1 lb lamb
• 1 lb ground beef
• 1 ½ c parmesan cheese, freshly grated
• 1 Tbsp Kosher salt
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 1 Tbsp dried basil
• 1 Tbsp onion powder
• 2 eggs beaten
• Optional: ½ c - 1 c bread crumbs
• About 3 - 4 cups of marinara or spaghetti sauce
• Additional parmesan cheese for the top
  
  

Directions

• Combine lamb and ground beef in a large bowl. 
• Add the remaining ingredients and mix well. 
• Preheat the oven to 350°.  Use a medium cookie scoop (1.5 Tbsp) to create equal sized meatballs.  Roll each meatball to smooth the edges. 
• Place the meatballs in a 9 x 13 baking dish, cover with marinra sauce and parmesan cheese. 
• Bake for 30-35 minutes.  Check that the internal temperature reaches at least 160°. (Or refrigerate and bake another day.)
  Optional: I don’t find that I need bread crumbs for the meatballs to stick together.  Add it if you like the flavor!
  **Note - I usually double this recipe and freeze leftovers for a quick protein to pair with spaghetti or a salad.