Game Days. Friendsgiving. Potlucks. Look, at some point this Fall you’re going to have to cook something. So, before you head to the deli and pour premade meatballs into a crockpot, use this recipe to really wow ‘em. They’re good. Promise.

Epic™ Grass-Fed Beef and Pork Rind Meatballs
Recipe by Kristen Olson
Serves 4
Prep Time: 25 Minutes
Start to Finish: 50 Minutes

INGREDIENTS
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

Now that you know what it takes to make them, let’s get those directions.
They’re only a click away.

PHOTO Recipe

DIRECTIONS
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.

Congrats, you did it.