Beef Meatballs without Breadcrumbs and Cheese

Servings: 4-6

Ingredients:

• 1 lb (450g) ground beef

• 1 large egg

• 1/4 cup finely chopped fresh parsley

• 2 cloves garlic, minced

• 1/2 small onion, finely chopped (optional for extra moisture)

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp olive oil (for frying)

Instructions:

1. Prepare the Meatball Mixture:

• In a large bowl, combine the ground beef, egg, parsley, minced garlic, onion (if using), oregano, salt, and black pepper.

• Mix gently with your hands until all ingredients are just combined. Avoid overmixing to keep the meatballs tender.

2. Shape the Meatballs:

• Wet your hands slightly to prevent sticking.

• Form the mixture into meatballs about 1 to 1.5 inches in diameter.

• Place them on a plate or a baking sheet lined with parchment paper.

3. Cook the Meatballs:

Pan-Frying Method:

• Heat the olive oil in a large skillet over medium heat.

• Add the meatballs in batches, without overcrowding the pan.

• Cook for 6-8 minutes, turning occasionally, until all sides are browned and the meatballs are cooked through.

Baking Method (Healthier Option):

• Preheat your oven to 400°F (200°C).

• Place the meatballs on a lightly greased baking sheet.

• Bake for 18-20 minutes or until cooked through and lightly browned.

4. Serve:

• Serve the meatballs hot with your favorite sauce over pasta, in a sandwich, or as an appetizer with dipping sauce.

Tips:

• Binding Without Breadcrumbs or Cheese: The egg acts as the primary binder. If the mixture feels too loose, you can add a tablespoon of oat flour or mashed vegetables like sweet potato for extra binding, though this is optional.

• Moisture Matters: Adding finely chopped onions or grated zucchini can help keep the meatballs moist.

• Flavor Boost: Consider adding a teaspoon of Worcestershire sauce or a pinch of red pepper flakes for additional depth of flavor.

• Testing a Meatball: Cook a small piece of the mixture to taste for seasoning before cooking the entire batch.

• Make Ahead: Freeze uncooked meatballs on a tray, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.

Enjoy your delicious beef meatballs without breadcrumbs and cheese!