I've definitely been in a cooking rut for a few months now, but since I got back from a trip at my sister's last week; I'm back in the cooking game. She inspired me to try some new recipes and I'm so excited to share this one with you. This is technically her meatball recipe, so thank you Liv! She made these for me when I was up there and they made an impression. I love how these come together in less than ten minutes and you can just pop them in the oven. The lemon and thyme create such a nice balance. I served them with roasted spaghetti squash and topped it with some store-bought pesto. One way my sister serves them is by making little meatball subs for the kids. I think I will definitely do that next time because my kids were not feeling the squash.
I got the chance to bake the meatballs in Kana Good's new 3.5 quart enamel dutch
oven in a beautiful rich navy, with gold hardware. I love that their pots are dishwasher safe;
cleans easily and is naturally non-stick. It's also oven safe to 500F and can be used on all
cooking surfaces. They offer lifetime guarantee on all of their cookware should anything happen. You can use code ASHLEIGH15 for 15% off your first Kana Good's order.
- 1lb of ground beef (I use grassfed 85% lean)
- 3/4 cup of plain panko bread crumbs
- 3/4 cup of parmesan
- 1/4 cup of freshly squeezed lemon juice
- 2 tbsp of tomato paste
- 2 sprigs of fresh thyme
- freshly cracked pepper and flaky sea salt
Optional: Serve over roasted spaghetti squash and top with fresh pesto and parmesan.
Preheat the oven to 400. In a large mixing bowl, combine all of the ingredients. Form into balls and place in a small dutch oven or on a parchment lined baking sheet. Bake on the middle rack for 25-30 minutes until the tops are golden brown.