Meatballs make a quick and easy meal when you don’t want to spend too much time cooking. They’re so versatile that you could probably make meatballs every night for dinner and change them up every time. As a change from burger night, in a pot of sauce or, let’s say, glazed with a balsamic reduction, they’ll always please. How many people do you know who truly dislike meatballs? Actually, when I was younger, I said I did. I probably had one bad meatball once and deemed them all as disgusting. I also “didn’t like” sweet potatoes, burgers, coconut or blueberries. Oh how things have changed.
The only potential problem with meatballs are the eggs. No, silly, I don’t dislike eggs, and I definitely do not think they are unhealthy. Many people, including me (unfortunately), do have an intolerance to them, though. No need to worry. I left the eggs out, but the meatballs don’t dry out or fall apart! You can actually replace the egg with a few tablespoons of water and problem solved!
Speaking of eggs– it’s very hard to be intolerant to eggs while reading Eat the Yolks by Liz Wolfe. The book is both interesting and informative, but it’s causing mad egg cravings! Truth be told, I was also left craving butter so much that I am retesting my tolerance for it. Dang, butter is tasty. If you haven’t had butter in a while you should probably go eat some. You may have forgotten how seriously good the taste is. I’m only (half) kidding.
Before I get to the recipe, I want to leave this post with a question or two. How many of you have an intolerance to eggs or other yummy foods (like butter)? If so, have any of you reintroduced those foods in time with any success? I’d love to hear your answers!
- 1 Pound ground beef
- 3 Tablespoons water
- 1 Teaspoon each garlic and onion powder
- 1 Tablespoon dried parsley
- salt and pepper to taste
- For the reduction:
- 1 Cup balsamic vinegar
- 1 Tablespoon honey
- 1 heaping Tablespoon coconut oil
- Preheat oven to 375 degrees.
- In saucepan, heat the balsamic vinegar over medium heat to bring to a slow boil. (You want small bubbles, but not big bubbles in the center of the vinegar) Whisk often until the vinegar reduces by half and thickens (about 15 minutes). Stir the honey and oil into the vinegar and remove from the heat.
- Season the ground beef with the garlic, onion, salt and pepper. Add in 2 teaspoons of parsley, saving the rest to garnish at the end. Using your hands, combine the water with the ground beef and form 16-20 (depending on size) meatballs.
- Bake the meatballs for 10 minutes. Pour the reduction over the meatballs and return to the oven to finish cooking (about 5-8 minutes).
- Sprinkle with the leftover teaspoon of parsley and serve the meatballs, saving the excess reduction for dipping.