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Balsamic Glazed Meatballs
Grassfed ground beef was on sale at the grocery store yesterday, so beef it is this week!
This meatball recipe itself is simple and consistently good. Drizzling in balsamic glaze takes em’ up quite a few notches!
Weeknight 20-minute meal idea. OR Quick delicious Meal Prep idea! Yep. Keep this recipe handy, because you’ll use it a lot!
Be sure to adjust seasonings to YOUR personal preferences. Love garlic? Add more. Have a favorite herb or spice? Thow it in!
Highly suggest trying this with Bison too!
Bison can be a nutritious alternative to beef, as it contains more omega 3 fatty acids.
Bison tends to be leaner than beef, too …. and it’s an excellent source of protein, B vitamins, and iron.
Plus, Bison contains the antioxidant selenium, and zinc, which helps your body heal. Use bison the same way you would use beef.
Makes 4 servings
For the meatballs:
- 1 lb lean ground beef, bison, or turkey
- 1/2 cup almond flour
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sea salt and fresh ground black pepper, to taste, about 1/2 teaspoon each
For the balsamic glaze:
- 1/2 cup high-quality balsamic vinegar
- 3 Tbsps raw honey
Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
In a large bowl, stir together all meatball ingredients until really well combined. I usually get my hands in there to really mix it up.
Take a Tablespoon of the mixture and using your hands shape it into a small meatball.
I like to use a cookie scoop for this step. Repeat until all the meat mixture is used, you should have about 20 meatballs.
Arrange the meatballs on your prepared baking tray and bake for 15-18 minutes, or until cooked through. Don’t overcook or they will dry out.
Meanwhile, combine balsamic vinegar and honey into a small saucepan and place it over medium-low heat. Keep it at a low simmer and whisk constantly until it’s reduced by half, about 6-8 minutes.
Once the meatballs are done, toss them with your balsamic glaze.
Serve meatballs next to your favorite salad, veggie, or quinoa in glass containers and refrigerate for up to 3-5 days.