Rich and savory wild mushroom meatballs with fresh herbs and grass-fed ground beef. These meatballs are easily made in the oven and the perfect meal prep protein for delicious lunches and dinners all week long!
In a large saute pan over medium heat saute chopped mushrooms in olive oil for 4 minutes, or until tender. Add a pinch of salt, thyme, and rosemary, saute for an additional minute. Set aside and allow to cool.
In a large bowl combine ground beef, eggs, tomato paste, Worcestershire sauce, breadcrumbs, parsley, crushed garlic, salt and pepper and reserved mushrooms and herbs. Using your hands mix the ingredients well until fully combined.
Roll meatballs into golf ball sized balls and place on a large baking sheet. Bake in oven for 15 minutes. You can sprinkle with a bit of additional salt when hot out of the oven.
Recipe makes 18-32 meatballs, they will keep for 4-5 days in the fridge or several months in the freezer.
Here are the best breadcrumbs substitutes:
Grain Free Options for Paleo or Keto Meatballs - Almond flour 1:1 - I tested this recipe with almond flour and it worked perfectly.