Italian Meatballs

I serve this with marinara sauce, either plain or as a sandwich – yum!

  • 2 lbs grassfed ground beef
  • 1/2 teaspoon combined oregano, thyme, marjoram and savory, ground
  • 1 teaspoon lovage (finely ground, measured before grinding)
  • 1/4 teaspoon salt
  • Olive oil

Place ground beef in large bowl. Add salt and spices. Mix well.  Form mixture into golf ball sized portions. pour olive oil into large, heavy bottomed pan. Heat oil over medium high heat. Fry meatballs, turning frequently until browned all over. Cover pan between turnings to assist in cooking throughout.  Serve with marinara sauce. I often double (or triple!) this recipe and freeze in individual portions with marinara sauce so I can have this whenever I want.

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2 Responses to Italian Meatballs

  1. Connie Johnson says:

    Are the herbs in the above recipe 1/2 tsp each or 1/2 tsp of the combination of herbs? I’m guessing 1/2 teaspoon each?

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