This basic meatball recipe is easy to make. No frying! Flavored with shallot, tomato paste and a hint of Dijon mustard, these simple meatballs are incredibly tasty. My boys and their friends love them!
Meatballs are also a great make ahead dinner dish. Often, when I have a busy day, I’ll make these meatballs the night before, let them cool, and refrigerate them. The next evening, I throw them in a baking dish with glass lid, cover them with a jar of my favorite tomato sauce, and heat the meatballs and sauce in the oven at 350º for half an hour while I get the rest of dinner ready. Lately, I’m in the habit of serving these over Paleo pasta, along with Caesar salad, and roasted broccoli.
Swapping out high-carb processed food such as pasta for super food vegetable noodles is a win-win. Sometimes I wonder why I ever ate traditional pasta. Vegetable noodles are just as good!
Meatballs
Ingredients
- 1 pound ground beef
- 1 large egg
- 1 shallot, minced
- 2 tablespoons tomato paste
- 2 tablespoons dijon mustard
- 1 tablespoon coconut flour
- ½ teaspoon celtic sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon baking soda
Instructions
- In a large bowl, combine ground beef, egg, and shallot
- Mix in tomato paste, mustard, coconut flour, salt, pepper, and baking soda
- Use a ¼ cup scoop to form meatballs
- Place meatballs on a parchment paper lined baking sheet
- Bake at 350°F for 20-25 minutes, or until instant read thermometer reads 175°F
There’s nothing like spaghetti and meatballs. It’s a great comfort food dish and one of those rare dinners that everyone in my family loves.
Although it’s not traditional, we often have Spaghetti and Meatballs on Friday nights for Shabbat dinner. What is your favorite dish to serve for dinner? Do you like beef dishes? Do you prefer chicken, or fish? Leave a comment and let me know!
Rachel T says
If I wanted to freeze some, would suggest doing this before or after baking?
Erika S says
I would cook them THEN freeze. Done this multiple times before with other meatball recipes and it’s fine. Then you can pop in microwave or sauce and it’s all set!
mamadama says
Thank you Elana for the wonderful recipe. I have been trying different gluten-free meatball recipes hoping to find one that my family wouldn’t notice was gluten-free and this is it! Thanks again. Lots of health and happiness to you and your family~
patricia vidal says
hi! I like baking my meatballs in the oven, my problem is that they sort of leak and lose some of the moisture. any tips for this?
(also happended with meatloaf)
thanks!!
sarahdz says
yes, mine were leaky as well. i was happy with how they turned out but would love to know how to retain those juices.
Gennie says
Same thing happened with mine. Perhaps theybovercooked? Next time ill try baking them for a less amount of time.
Kim says
I’m baking these as we speak! They smell yummy. The meatballs are “leaking”, if you will, oozing juice/ingredients. Has this happened to anyone else? Thanks.
holidaysnoplacelikehome says
I just love this whole dish and make it as Elana suggests, with the spaghetti squash baked and organic Muir glen Tomato Basil marinara sauce for a simple, delicious dinner I can’t mess up when I’m tired. It is very comforting and well-balanced.
AJ says
This is the first recipe I’ve made from your blog, and I LOVED it. It was so easy and simple. I added a bit of italian seasoning, garlic powder, and cayenne pepper, I greased the pan with butter instead of using parchment paper, and I omitted the baking powder only because I didn’t have any at home. My husband is accustomed to traditional Italian meatballs with pork and/or sausage, breadcrumbs, cheese, and fried, and he really enjoyed how this turned out. Thank you so much!
Jeanie and Joan Lifestyle says
These are delicious! Nothing more comforting than a warm bowl of meatballs and pasta – and this is a slimming version! Thank you!
Maria says
YUM! I love good ol’ fashioned spaghetti and meatballs and this version looks way better for my waistline! Big fan of your blog, thank you!
Yan says
Made these yesterday with the spaghetti squash. It’s a keeper!
Susan says
Made these with ground turkey last night, and they were amazingly delicious. The flavors were perfectly balanced, and the whole family devoured them. I served them over a sauté of onion, mushroom and zucchini. I made a simple marinara with organic tomato sauce, garlic and basil. They were perfect after 20 minutes at 350. Thanks for the wonderful recipe, Elana. I will be keeping this one on hand for Sundays during football season.