Beef & Mushroom Meatballs
These beef and mushroom meatballs are easy, quick and sure to become a household favorite! Full of flavor, yet made with just 7 ingredients, they are Whole30, Paleo, gluten free, egg-free, and dairy-free.
Servings: 24 meatballs
- 1 1/2 cups finely chopped cremini mushrooms or your favorite mushrooms
- 1-2 cloves garlic minced
- 1 pound ground beef
- 1/4 cup flax meal
- 3/4 tsp sea salt
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped fresh, flat-leaf parsley
Preheat your oven to 400℉.
Place a skillet over medium and add a little cooking oil. When oil is hot, add the chopped mushrooms and minced garlic and sauté for about 5 minutes. Remove from heat and set aside for a moment to cook.
Combine the remaining ingredients in a medium bowl. Add mushroom/garlic mixture to the bowl.
Using clean hands, mix all of the ingredients throughly until everything is incorporated.
Once mixed, portion out the mixture and roll the meat into a smallish golfball size
Arrange the meatballs in a single layer in a large baking dish.
Bake for 20-25 minutes or until meat is cooked through
Remove from oven and enjoy over spiralized veggies, your favorite pasta, rice, salad or just as a protein side to any meal. Once cool, store leftovers in your fridge for 3-4 days or in freezer!
Calories: 58kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 86mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg