🍽️ Juicy Beef & Pork Meatballs (Bone Broth Instead of Milk)! 🍝
This flavorful and tender meatball recipe swaps traditional milk for nutrient-rich bone broth, adding depth of flavor and extra collagen!
🥩 Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup bone broth (beef or chicken)
- 1/2 cup breadcrumbs (Wild Yeast Sourdough (gluten-free) or almond flour for a low-carb option)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp olive oil or butter (for pan-frying, optional)
👨🍳 Instructions
- Preheat Oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a baking dish.
- Combine Ingredients: In a large bowl, mix the ground beef, ground pork, bone broth, breadcrumbs, egg, Parmesan (if using), garlic, onion, salt, pepper, oregano, basil, red pepper flakes, and parsley.
- Form Meatballs: Use your hands to gently mix until just combined. Roll into 1.5-inch meatballs and place them on the prepared baking sheet.
- Bake or Pan-Fry:
- Baking: Place in the oven and bake for 18-20 minutes until golden brown and cooked through.
- Pan-Frying: Heat 1 tbsp olive oil or butter in a skillet over medium heat. Sear meatballs on all sides until browned, then finish cooking in the oven for 10 minutes.
- Serve & Enjoy: Pair with marinara sauce, serve over zucchini or gluten-free pasta noodles, with a salad, or enjoy as a protein-packed snack!
- That’s it—fresh, easy, and so delicious! 😋
💡 Tips
For extra moisture, let the breadcrumbs soak in bone broth for 5 minutes before mixing.
For extra heat, mix in a jalapeño or habanero.
Want more flavor? Add a splash of Worcestershire sauce or a teaspoon of Dijon mustard.
Make-ahead friendly: Freeze uncooked meatballs for up to 3 months and bake when ready
Pair with a Fresh Green Spring Salad