How to Cook Perfect Meatballs
Serves: 1–2 · Prep: 10 min · Cook: 12–15 min
Storage: Keeps well in the fridge for up to 3 days.
How to Make It
In a bowl, combine 1 lb ground meat with sea salt, black pepper, optional garlic powder or onion powder, and 1–2 tablespoons of water or milk.
Gently mix just until combined. Do not overwork the meat.
Roll into golf ball–sized meatballs.
Heat a pan over medium heat and add about 1 tablespoon avocado oil, olive oil, butter, or ghee.
Add meatballs to the pan and cook, turning occasionally, until browned on all sides and cooked through, about 12–15 minutes.
Remove from heat and serve.
Eat Shed Glow® Meal Builder
Counts as: Quality Protein
Portions: Women 4–6 oz · Men 6–8 oz
Portions may adjust based on hunger, activity level, and individual goals.
Notes
These meatballs are made without breadcrumbs, which keeps them simple, lighter, and easier to digest. Added moisture and gentle handling are what keep them tender.
This method works well with 90% lean ground beef (ideally grass-fed), bison, turkey, or chicken.
Meatballs pair well with tomato sauce, pesto, yogurt sauce, or served simply with vegetables and carbs.
