Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
I'm not sure what it is about meatballs but I find them delicious and fun to make. It's a little ball of meat but the possibility of making them seem pretty endless. While planning for our month of whole eating, I just knew that I needed to make meatballs for a meal.
I think one of the reasons I like making meatballs is that everything goes into one bowl, mix it up, cook and eat. It's so simple. These went into the freezer really well too. I will say that they are those crumbly yummy type of meatballs. If you want them to stick together, I'd probably add an egg and a little bit of almond flour or bread crumbs if you don't care. We ate them right away but the next day for leftover lunch, they tasted even better after all the flavors went through.
By the way, if you haven't found a Pampered Chef Consultant yet to buy the medium scoop, I'd suggest you do it quick. It's very multi-functional and a great tool to have in your utensil drawer.
1 Pound Ground beef
1 Pound Mild Italian Sausage
1 can tomato paste
1/3 Cup Spicy Brown Mustard
1 Tbsp Garlic Powder
1 Tbsp Parsley
1 Tbsp Onion Powder
Preheat oven to 350°F and line a baking sheet with Foil.
In a large mixing bowl, combine all ingredients and mix together until combined.
Using the medium scoop, round out even balls of meat and place them on pan.
Bake for 45 minutes or until they are toasty brown and thermometer reaches 165 degree.
I served the meatballs with my Ranch Mashed Cauliflower. Check them out here!
Serve and Enjoy!