Beef, pork, or both. Baked or seared — your call.
Bone broth instead of milk keeps these moist and adds depth. Use all beef, all pork, or split it — the method is the same either way.
Make it a bowl. Make it a plate. Use what you have.
Ingredients
- 1 lb ground meat — beef, pork, or half and half
- a splash of bone broth (beef or chicken)
- a handful of breadcrumbs, almond flour, or crushed pork rinds — or skip entirely
- 1 egg
- a spoonful of grated parmesan
- a clove or two of garlic, minced
- a small handful of finely chopped onion
- a shake each of dried oregano and dried basil
- salt and a few cracks of black pepper
- chili flakes if you want heat
Method
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Combine everything in a large bowl. If using breadcrumbs, let them soak in the bone broth for a few minutes first — it helps with moisture. Mix gently until just combined. Don’t overwork it.
- Roll into balls — roughly 1½ inches. Place on the baking sheet.
- Bake 18–20 minutes until cooked through and golden. Or sear in a hot skillet with a drizzle of oil until browned on all sides, then finish in the oven for 10 minutes.
Build It Your Way
- spoon marinara over the top and serve over pasta or zucchini noodles
- add to a grain bowl with roasted vegetables
- serve alongside a spring green salad
- mix a splash of Worcestershire or a spoonful of Dijon into the meat for more depth
- stuff into a warm pita with tzatziki
- eat straight from the pan — they’re good on their own
Adjust to your taste. Use what you have.
Swaps & Notes
- All beef gives a richer flavor. All pork is lighter and slightly sweeter. The mix gets a bit of both.
- No breadcrumbs needed — almond flour or pork rinds bind just as well, or leave them out entirely.
- Freeze uncooked meatballs on a sheet pan, then transfer to a bag. Bake from frozen at 400°F, adding 5–8 minutes.
- A splash of bone broth adds moisture and depth. The collagen doesn’t hurt either.
