After school (controlled) chaos isn’t quite at its peak (with the start of a new year, there’s no homework yet), but there’s still that sense of relief that comes when we finally sit down to dinner together. Last week I asked Luv for dinner suggestions and she quickly suggested meatballs.
While I don’t exactly enjoy making them, meatballs are something I love having on hand in the fridge. The tedious prep work is worth it once I have a quality protein ready to be added to salads in a pinch. If you’re in the need to mix up your batch-cooking routine, double this recipe. These AIP meatballs are delicious cold or straight from the oven – plus they freeze well!
Do you, boo.
The ingredients are quite simple. You could use ground bison, a mix of ground pork and beef, or a mix of ground beef heart and beef (or ground beef and liver!). You can use a white sweet potato (or possibly another moderately starchy root vegetable) if you’d rather. You could even play around with your berry choice (but I do recommend this combination).
Your meatballs may take longer or shorter to make depending on (but not limited to) mis en place, distractions, tools used, how comfortable you are with grinding meat, and your oven. For me, once I had all ingredients measured/grated, this came together in about 10 minutes + bake time (about 30 minutes, until deep golden in color, or until meatballs reach an internal temperature of 160° F). And I got about 20 large meatballs from this recipe. If you use a smaller scoop, you’ll have more meatballs to divvy up (obviously).
- 2 lbs ground beef
- 6 oz organic blueberries, rinsed and patted dry
- 1 small sweet potato, grated (skin on, about 5 oz)
- 2 TB dried organic basil (or ⅓ cup fresh, minced)
- 1½ tsp dried onion flakes
- ½ tsp garlic powder (or 1 fresh clove, pressed)
- 1½ tsp sea salt
- Drizzle of oil/melted fat of choice (apx 2 TB)
- Preheat oven to 400° F. Line two half-sheet pans with parchment paper.
- In a food processor fitted with a steel blade, pulse together beef, grated sweet potato, herbs, and salt until combined and blueberries are broken up. Do not over process.
- Form meat mixture into even-sized meatballs (I use an ice cream scoop because we like large meatballs) and place on prepared sheet pans. Continue until mixture is gone.
- Drizzle meatballs with melted fat and bake 15 minutes, then swap the pans on racks. Continue baking another 15 or so minutes, until meatballs are a deep golden brown and the internal temperature reaches at least 160° F.
- Serve immediately. Cool the rest before storing in fridge or freezer.