These meatballs have a secret ingredient that gives them extra flavor and structure… EPIC Pork Rinds. Served over marinara sauce these meatballs are sure to be a hit!
Epic™ Salt and Pepper Grass Fed Meatballs
Recipe by Kristen Olson
Prep Time: 25 Minutes
Start to Finish: 50 Minutes
2 teaspoons EPIC™ Beef Tallow
1/2 small onion, finely chopped (1/4 cup)
2 cloves garlic, finely chopped
1 lb lean (at least 80%) grass fed ground beef
1/2 cup finely chopped fresh parsley
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
1 cup EPIC™ Sea Salt + Pepper Pork Rinds, finely crushed (1/2 cup)
1 large egg, lightly beaten 1 jar (24 oz) marinara sauce
Heat oven to 400°F. Line 13x9-inch pan with foil; lightly grease; set aside.
In 12-inch skillet, heat beef tallow over medium-low heat. Add onion and garlic; cook 6 to 8 minutes, stirring occasionally, until browned and softened.
In large bowl, stir together the cooked onion mixture, ground beef, parsley, salt, pepper, oregano, crushed pork rinds and egg until thoroughly mixed. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Meanwhile, in same 12-inch skillet, wiped out with paper towels, bring the marinara sauce to a simmer over medium heat.
Transfer the meatballs to the simmering sauce. Serve meatballs in marinara sauce.
Make it Heartier. Make this a heartier meal by serving the meatballs and sauce over zucchini noodles or your favorite pasta. When serving, top with chopped fresh parsley, salt, and pepper, if desired.
If you’re unable to find EPIC Sea Salt + Pepper Pork Rinds, substitute with another flavor of Epic Pork Rinds to get a different flavor.