Serves 2 to 4
This recipe is one I pulled together on the fly, though it borrows its foundation from my years of making meatballs and macaroni for Sunday dinner – a tradition in my family, and with my friends. The key to these meatballs is ease. Experiment with the seasonings and the meat (parsley, basil, oregano, cilantro, ginger, lamb, veal, pork, the list is endless) and let your friends and family be the judge of your best “Too Tired to Cook” Meatballs! Come and cook with us!
Ingredients
1 lb grass fed ground beef
1 large egg
2 garlic cloves chopped (if you’re lazy, like me) or minced (if you’re feeling like a perfectionist)
½ cup kefir (or yogurt or ¼ cup milk)
¼ cup of grated pecorino cheese (parmesan works as well)
Salt and pepper to taste.
Instructions
Preheat the oven to 400 degrees.
Mix all the ingredients in a bowl.
Grease a cupcake pan (cool trick I learned online).
Divide the meat into 12 evenly sized pieces, shape into balls place in the cupcake pan.
Bake for twenty minutes, turning at the ten-minute point.
Yum.
Come and Cook with Us 