- (2 1/2-3 lbs) Ground Beef
- (1/2 cup) A2A2 milk
- (3 eggs) Dozen Eggs
- (To taste) Mustard (German spicy brown recommended)
- (To taste) Ketchup (or BBQ sauce)
- (2 cups) Gluten-free bread crumbs
- (4 tbsp) Basil, dried
- (2 tsp) Tarragon, dried (ground)
- (3 tbsp) Garlic powder
- (3 TBSP) Dill weed (dried)
- (1/2 tsp) Celery seed, ground
Directions for Meatballs
Preheat oven to 3500 F.
In a large bowl add dried spices to breadcrumbs and whisk until well blended. Add ground beef and mix.
In a medium bowl lightly beat eggs then add milk, mustard, ketchup (or BBQ sauce), and stir. Add liquid to meat and blend well, being careful to not over mix which can lead to tough meatballs.
If meat is at room temperature, refrigerate mixture for 30 minutes. Omit this step if the beef is still chilled.
Shape into 1½ inch meatballs and place on a large parchment-lined rimmed baking sheet.
Bake for 20 to 25 minutes until cooked through.
Directions for Parmesan
Add a “bit" of sauce to cover the bottom of baking dish. Next place warm meatballs in a single layer, tightly packing them to fill the dish. Cover with a generous amount of sauce, followed by a layer of cheese. If using sliced rather than shredded cheese, tear into pieces. Bake at 3500 F until sauce is warmed through and cheese has melted and obtains a golden hue.
This is a flexible recipe, and precise measurements are not required. After thoroughly incorporating dry ingredients, check the consistency of your mixture. Add additional ingredients, if needed, so it is not too moist or dry. In addition, feel free to adjust seasoning, deleting and/or adding any preferred spices such as oregano, sage, marjoram, etc.