Cheesy Italian Meatballs

Recipe Description:

Perfect for taking to potlucks or throwing into your slowcooker on a busy day. You and your kids will love these meatballs for dinner or a snack! And there are hidden veggies!

Prep Time: 5 Minutes

Cook Time: 8 Minutes

Servings: 150 meatballs

Difficulty: Easy

Recipe Ingredients:

5 pounds ground grass-fed beef

2 cups sprouted breadcrumbs

3 cups of zucchini shredded (or substitute with acorn squash in fall/winter)

2 cups freshly grated Parmesan, Asiago or Romano cheese, preferably from grass-fed cows

3 tablespoons chopped fresh rosemary

3 tablespoons fresh oregano

1/4 cup chopped fresh parsley

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1 tablespoon paprika

6 beaten pasture-raised eggs

2 tablespoons sea salt

Recipe Instructions:

Pre-heat oven to 450 degrees.

Mix all ingredients in a large bowl and refrigerate until ready to portion and cook. You will probably work in batches.

Line a jellyroll pan with parchment paper and place meatballs very close together. Roast until desired doneness is reached, between 7-10 minutes.

Serve with your favorite marinara or eat plain.

To store, let cool completely and place in the freezer while still on the sheet pan. Once frozen, place into desired container and keep in the freezer until ready to use.

2 thoughts on “Cheesy Italian Meatballs”

This must make a lot of meatballs.

Yes. If I’m going to take the time to make meatballs, I always make a lot and freeze them. It doesn’t take much more effort and the payoff to have them conveniently in the freezer, ready to warm up in a sauce or mix up with rice for a quick dinner is invaluable.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

2 thoughts on “Cheesy Italian Meatballs”

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