Ingredients
- 2 tablespoons oil, divided
- 1 cup onion, diced
- 2 teaspoons garlic, minced
- 2 pounds 85% lean grass-fed ground beef
- 1/4 cup parsley, diced
- 1 egg, whisked
- 2 tablespoons Italian seasoning
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- Few twists of pepper
Instructions
- Preheat your oven to 350°F.
- In a medium pan, heat 1 tablespoon of the oil. Cook the onion and garlic until golden brown, about 5 minutes.
- Add the onion/garlic into a bowl and then add all the remaining ingredients. Stir until just combined, being careful not to over-mix.
- Scoop into heaping tablespoon-sized balls.
- Heat another tablespoon of olive oil in a large frying pan on high heat. Place some of the meatballs in and cook on the top and bottom, until golden brown (about 1-3 minutes per side.) Transfer to a baking sheet. Repeat with the remaining meatballs until they're all seared.
- Place into the oven and bake until a thermometer reads 160°F, about 15-20 minutes.