This is my classic beef meatball recipe that I use as the main meat choice for a lot of different recipes in the PhazeMoldDiet.
You can double the recipe and freeze these meatballs, so you have them on hand when you need an Iron or Protein pick-me-up.
KITCHEN ITEMS YOU'LL NEED
Stainless steel or glass mixing bowl
Glass or stone cutting board
Stainless steel kitchen knife
Garlic Press: Optional
Stainless Steel frying pan
Make sure that the grass fed beef is fully thawed in the refrigerator or on the counter. Do not let grass fed beef thaw until it gets room temperature for safety reasons. If you are leaving it out on the counter to thaw, keep an eye on it and test for temperature changes. Make sure it is still cool to the touch. If it begins to warm, place it in the refrigerator until you are going to prepare the meatballs.
1 lb of grass fed ground beef
1 cup of filtered water (to boil meatballs)
1 Tbsp organic minced parsley
1/8 tsp organic thyme 1/4 tsp organic basil
1Tbsp finely minced organic onion 1 tsp organic minced garlic
Handful of organic parsley leaves
1/4 tsp celtic sea salt
Dash of cayenne pepper
Rinse all fresh herbs, onion and garlic in filtered water with a little dash of baking soda. The baking soda kills off any surface fungus that could be lingering on the herbs and vegetables.
Using the cutting board and knife mince about 3/4 of the parsley and leave the remaining parsley to garnish.
Also using the cutting board and knife, mince and chop up all fresh herbs including thyme, basil, onion and garlic. (If you are using organic dried basil and thyme, ignore mincing).
Place the ground beef, herbs and spices into the glass or stainless mixing bowl.
Wash hands thoroughly.
Using your hands thoroughly mix and incorporate all of the ingredients well.
Over medium heat, place the stainless steel frying pan on the stove top. Fill the pan with the one cup of filtered water until the water is hot.
While the water is warming, use either a spoon or small cookie/icecream scoop to make equal portions and roll them into balls. Place each meatball into the hot water in the pan until all of the mixture is used.
Rotate the meatballs every 2-3 minutes to cook on all sides. For about 10 minutes.
Place the lid over the frying pan to increase heat to the center of the meatballs so you don't end up with raw meat centers. Cook an additional 15 minutes covered.
Serve with vegetables, salad or another side dish.