I'm so happy I prepared the meatballs for tonight's dinner during my Sunday prep-day because I was feeling particularly tired today.
As you can see in the photo, I received three thumbs up (and one face in the bowl) from the girls (hubby working late, but he sampled yesterday and excitedly approved). He also named them "bacon, onion, garlic, and honey meatballs." Well, that's a fitting (and incredibly long and, as you'll soon see, obvious) name for these meatballs, which contain all those ingredients and just a few more.
This recipe yielded 40 meatballs, which makes it perfect for eating one night and freezing the rest or using for lunches!
Bacon, Onion, Garlic, & Honey Meatballs (a mouthful for sure):
-2 lbs grassfed ground beef -1/2 cup of sautéed onions and garlic (which I sautéed prior in grassfed butter--1 cup fresh) -2 organic, free range eggs -1/2 cup homemade bacon bits (that the hubby prepared last week out of nitrate and nitrite free applewood smoked uncured bacon) -1/4 cup raw honey (can use more if you prefer sweeter) -salt, pepper, parsley
Mix all of the ingredients together and divide into tablespoon sized portions and form into balls. Heat a frying pan on medium heat, and add a little bit of coconut oil until it melts (happens quickly, so stand by). Add the meatballs and cover the pan. Cook each side for appx 5-7 minutes on medium heat. Make sure that they're cooked through prior to serving.
We ate them on top of spaghetti squash and mixed with organic pasta sauce and sprinkles of Parmesan cheese. You can also serve the meatballs with zoodles (zucchini noodles), cabbage noodles, gluten free spaghetti, or baked potato/sweet potato. Or you can enjoy with a side of steamed/roasted/grilled veggies.