This weekend I’m trying to get most of the party cooking out of the way. I’ve decided meatballs are on my 50th birthday party menu and I stopped by Costco on the way home last night to buy hamburger in bulk. It is $2.99/pound and I bought 60 dollars worth. I am thinking 12 pounds of meatballs is going to be more than enough. I still am not sure how many people are planning to attend, but so far it looks like I can count on at least 30 adults and their children.
One of my favorite kitchen tools lately are scoops. They make the job of measuring so much simpler. Commercial kitchens use them, so why not use them in the personal kitchen for time efficiency?This is my Amazon associates link to the one I used: Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm
This recipe made 169 meatballs, your count will likely vary depending on the size of your meatballs.
- 6 pounds ground beef
- 2 cups almond flour (loosely packed and sifted to remove any hard packed balls of almond flour)
- 6 tablespoons dried parsley flakes
- 3 tablespoons onion powder
- 6 whole eggs
- 1 tablespoon granulated garlic
- 2 – 6 ounce cans tomato paste
- 2 tablespoons sea salt
- 1 tablespoon black pepper
Place ground beef, almond flour and parsley flakes in a large mixing bowl (do not mix yet). Whip the six eggs and place in a medium sized mixing bowl. Add the remaining ingredients blend together. Add to the large mixing bowl and mix all ingredients together. It works best to put on plastic gloves and mix with your hands because there is such a large amount to work with, it is hard to move with a spoon.
Grease a large cookie sheet with butter, lard, bacon grease or coconut oil.
Using a tablespoon measurement (or the above mentioned scoop), drop mounds of meat on the cookie sheet. I scooped 24, then stopped and used my hands to roll each scoop into a uniform ball. Lay the meatballs side by side on the cookie sheet. I was able to bake 12 rows of 8 (96) on one 17-1/4″ x 11-1/2″ cookie sheet. This is my Amazon associates link for the one I used: Wilton Recipe Right Cookie/Jelly Roll Pan, 17-1/4 by 11-1/2-Inch.
Bake for 30-35 minutes at 350°F.
Remove from oven. After cooling I placed these in a freezer ziploc bag for storage.
I would really like to start doing some bulk cooking. It was be so nice to have something cooked for dinner already. It took me less than an hour to mix up the ingredients and form the first 96 meatballs.
Matthew saw the meatballs and requested that I make spaghetti and meatballs for dinner. If by chance you don’t want to make 6 pounds of meatballs, here is the recipe for one pound:
- 1 pound ground beef
- 1/3 cup almond flour
- 1 tablespoon dried parsley flakes
- 1-1/2 teaspoons onion powder
- 1/2 teaspoon granulated garlic
- 3 tablespoons tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Baking time will be the same. You could also fry these meatballs, but I recommend baking them because I think it’s the tomato paste that causes them to burn easily. At any rate, if you do wish to fry them, watch them closely and use plenty of good healthy fat.
Let me know if you get a chance to try these.
This post was included at Fat Tuesday.