Rosemary Thyme Meatball

• Add the beef, egg, breadcrumbs, thyme, rosemary, garlic powder, and salt to a large bowl. Use your hands to mix everything together until the meatball mixture is fully combined.
• Use a tablespoon scoop to scoop the meatball mixture. Use your palms to shape the meatballs. Place meatballs onto a clean plate and repeat the process until all of the meat has been scooped into balls.
• Heat the olive oil in a cast iron skillet set over medium/high heat.
• Place all of the meatballs into the hot skillet.
• Use tongs to turn the meatballs until all sides have browned. Pour the balsamic vinegar into the skillet and reduce the heat to low/medium.
• Let meatballs cook in the balsamic vinegar for 6-9 minutes, rotating meatballs every couple minutes.
• Remove from heat and serve as an appetizer or for dinner!

TIPS & NOTES

• Storage: Once completely cool, transfer to an airtight container and refrigerate for up to 5 days.
• Freezing Instructions: Let the meatballs cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or in a skillet with additional balsamic vinegar until warmed through. 
• Meat: Instead of ground beef, use ground turkey or chicken. If not using beef, add 1-2 tablespoons of extra fat (olive oil, coconut oil, ghee, etc) to ensure tender meatballs. You could also use half beef and half ground turkey/chicken.
• Baked Meatballs: Instead of pan frying these meatballs on the stove, prepare the meatballs as instructed and bake them in the oven. Spray a foil-lined baking sheet with nonstick cooking spray and place the meatballs on that. Bake at 400ºF for 25 minutes. About halfway through cooking, drizzle the meatballs with balsamic vinegar or brush a little onto each one. Or, serve non-glazed baked meatballs with a side of reduced balsamic vinegar.

NUTRITION FACTS

Serving: 1/20 Calories: 101kcal Carbohydrates: 10g Protein: 7g Fat: 4g Fiber: 1g Sugar: 1g