When I was a child, I hated meatballs! They were filled with all sorts of spices and bread crumbs. The meat was low-grade and had fat pockets in it. I hated meatballs.
As an adult, I've learned that meatballs can be yummy....especially when cooked without fillers, without spices that confuse your palette, and without low-grade beef!
I like to serve meatballs with soup, but you can also eat them on pasta, on salads, cold, hot, etc.
Organic, Clean Meatballs:
1 pound of ground roast meat (I buy a round roast and grind it myself on the fine setting)
1/2 cup grated parmesan
1 slightly beaten egg
1. Heat your cast iron pan on medium heat with about 1 TBS of olive oil until it gets hot enough to sear.
2. While your pan is heating, beat together the egg, parmesan, salt, and pepper.
3. With your hands, gently fold in the meat to the egg and cheese mixture.
4. Form small, about 1 inch diameter, balls of the meat.
5. Put the balls into the hot pan and cook until they are browned on one side.
**Note: If you are cooking on cast iron, you will probably want to turn down your heat a little bit so that your pan doesn't become scorching hot.
6. Flip the meatballs to brown on the other side.
7. Line a plate with a paper towel and put the cooked meatballs on the paper towel.
8. Make a second batch of balls and repeat!