Beef & Lamb Meatballs
Well Fed is probably one of my favorite paleo cookbooks out there right now. If I’m in a pinch, I will grab this cookbook and see what I have on hand in my pantry, freezer, and fridge. Usually I can scramble something decent enough to make for dinner. I have made her Czech meatballs before and there were awesome but I didn’t have any ground pork in my freezer. So I decided to start substituting and I made these delicious little gems.
1 pound ground lamb
1 pound grass-fed ground beef
3 teaspoons Lawhorne’s Seasoning
1 teaspoon ground paprika
1 teaspoon garlic powder
1 tablespoon ground black pepper
2 tablespoons dried parsley
1 tablespoon grainy mustard
1 large egg
- Preheat the oven to 400 degrees F.
- In a large bowl, mix in Lawhorne’s seasoning, paprika, garlic powder, pepper, parsley, mustard, and egg with a fork until combined. With your hands, crumble the ground lamb and ground beef into the bowl and knead until all of the ingredients are incorporated.
- Using a cookie scoop (roughly a tablespoon or 2), scoop out your meatball mix and place into a glass baking dish. I recommend doing this all at once before rolling them into balls with your hands to keep the messiness to a minimum. Moisten your hands with water and shake to remove excess. Roll the preformed meatball into a ball and line them up about 1/2 inch apart in your baking dish.
- Slide the meatballs into the oven and bake for 20-25 minutes or until golden brown and cooked all the way through.