Last week I put my Birchrun Hills Farm ground beef to the test by whipping up some meatballs. I had a few choice ingredients on hand — sun dried tomatoes and basil — both of which I figured would go perfectly with the classic Italian dish.
1 lb. grass fed ground beef
1 pastured egg
1 clove garlic
5 sun-dried tomatoes packed in olive oil
5 fresh basil leaves
fresh ground sea salt and black pepper
1. Preheat oven to 350 and line a baking pan with parchment paper.
2. Mince the garlic, sun-dried tomatoes and basil in a food processor. Set aside.
3. Empty ground beef into a bowl and add egg, garlic, tomatoes and basil. Stir until thoroughly combined.
4. Add desired amounts of salt and pepper and form the ground beef mixture into balls using a spoon or ice cream scoop. The mixture should make about 16-18 meatballs.
5. Place meatballs in oven for 10-15 minutes, checking at the ten minute mark for doneness.
6. Once the meatballs are cooked through, remove from oven, let cool, and serve with your favorite pasta dish! Or in my case, serve atop some zucchini pasta and parmesan cheese.
For my first time making meatballs, these were pretty good. Since I didn’t drain the sun-dried tomatoes before I added them to the mix, you can see that quite a bit of oil seeped out during cooking. Also, since these meatballs don’t have breadcrumbs they have more of a burger texture than your standard meatball. They still work just as well, and you can freeze them for later use! Especially if, like me, you’re only one person and cannot stand to eat meatballs for eight days straight!
Meatballs atop fresh zucchini pasta. Yum!