Friday, January 13, 2012

Baked Chili Meatballs

Baked Chili Meatballs w/ Raw Cheddar, Cilantro & Grated Carrots

Meatballs are a favorite of my Little Love, so I am constantly trying to come up with different flavor variations so they seem “new” each time we have them.  This is her favorite one, my go-to recipe if I need to make some fast.  Baking them is wonderful too, they cook fast and you can make large batches all at one time (my preferred method, I find they cook more evenly in the oven versus the stovetop).

Baked Chili Meatballs

Enjoy these topped with your favorite Chili toppings or alongside your favorite dipping sauce.  

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Fork

·      1 pound grass-fed ground beef (See Resources)
·      2 tablespoons chili powder blend (See Note below)
·      2 teaspoons dried thyme
·      1 fresh garlic clove, peeled, finely minced or grated
·      1 teaspoon Celtic sea salt (See Resources)
·      ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1.    Preheat oven to 400 degrees F.

2.   Place ground meat in a medium size bowl.  Add chili powder, thyme, garlic, sea salt and kelp granules.  Use a fork or one hand to combine just until ingredients are combined.


3.   Get baking pan ready.  Grab a small portion of the meat, roll into small ball in the palm of your hands, place on baking sheet.  Repeat until meat is gone. 


4.   Place baking pan in preheated oven and bake meatballs for 10 minutes, until brown. 


5.    Remove from oven and serve hot or store meatballs in an airtight container in refrigerator for later.    

Yield: 20-30 meatballs

Note: If you don’t have chili powder blend, try a combination of chili powder, cumin, coriander and oregano.

Serving Suggestions: Serve with your favorite dipping sauce or top with your favorite chili toppings like fresh cilantro, grated raw cheddar cheese, lacto-fermented Kimchi, sliced avocado, grated carrot, etc. 


This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Make-ahead Monday @ Raising Isabella, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, and Fight Back Friday at Food Renegade.

17 comments:

  1. these sound wonderful-- do you really not need any sort of egg or other binding ingredient? i am pinning these onto my "recipes to try" board to try next week! thank you for the simple recipe!!

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    1. Thank you :) You could use an egg if you'd like too, I never have used one for binding though and they come out fine.

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  2. also, one more question for you.... why the kelp granules? i would love to know more about th nutritional benefits of it, as i have seen it popping up in recipes lately!

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    1. Kelp is a wonderful sea veggie, it's a great natural source of iodine. I try and incorporate sea veggies into our meals as much as possible, and I find that kelp granules are so easy to use, you don't need much and it can go in almost anything.

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  3. Wow, this blog has some great, healthy recipes!

    I'd love for you to come share this recipe at my Make-ahead Monday link-up over at Raising Isabella!

    http://naturalparentingunnaturalworld.blogspot.com/2012/01/make-ahead-monday-3.html

    Hope to see you there!
    Sarah

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    1. Hi Sarah, thank you! I would love to, I will go check it out, thanks.

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  4. Hi Emily, these look yummy! Larissa loves meatballs too, which reminds me that I'm out and need to make some more. Maybe I'll try making these ones!

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    1. Thanks Debbie! Whatever you make, I'm sure Larissa will love them :)

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  5. I love your presentation - these sound so yummy! Thanks for linking up to Healthy 2Day Wednesday!

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  6. Hi Emily,
    Your Baked Chili Meatballs look awesome! We would really enjoy this recipe. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thanks Miz Helen and thanks for hosting.

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  7. What a great twist on an old favorite! I love the combination and I know my family will too. Thanks for sharing this recipe with the Hearth and Soul Hop.

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    1. Thanks Alea! And thank you for hosting :) Your vanilla scones looks wonderful by the way, I'll have to try them soon.

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  8. I love that you can bake these yummy, wholesome meatballs! The spices sound delicious too :)

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    1. Thanks :) I love baking them, it makes the process so much quicker.

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  9. OOh, these look so yummy! Can't wait to try over my go to meatball recipe: http://www.cookeatdelicious.com/italian-recipes/baked-meatballs-recipe.html, Thanks!

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