Having spaghetti and meatballs was one of my favorite meals as a kid. There is just something about the mixture of beef meatballs, tomato sauce, and pasta. However, pasta is no longer in my diet, that doesn’t mean I have to give up the meatballs!
The beef meatballs are made with no breadcrumbs (more times than not premade ones are). The only binder is a single egg, which also makes it juicy as well! As I have gotten more into cooking, the of herbs have been the best part of it all!
It is fun to add different spices to create a whole dish (or break a whole dish…). The reason I used thyme for these beef meatballs is it just pairs so well with the taste of it. Also, it just love the smell of it!
Thyme is actually an antioxidant, which is extremely beneficial for fighting off free radicals. This means it can increase heart health, improve your skin, and also help release dopamine and serotonin to improve your mood!
Thyme Beef Meatballs
- 1 lb Ground Beef (Grass Fed)
- 1 Egg
- 3 tbsp Chopped Onion
- 1 tbsp Dijon Mustard
- 2 clove Garlic
- 1 tsp Thyme (Dried)
- 1/4 tsp Sage (Dried)
- Salt + Pepper
- Preheat oven to 350 degrees Fahrenheit + place either parchment paper or tin foil on a sheet pan.
- In a large bowl, place all ingredients into the bowl + mix till everything is combined.
- Place the bowl on a food scale, click the “Tare” button to zero out the scale, and measure our 3 ounce balls.
- Place each meatball onto the sheet pan + bake in the oven for 20-25 minutes.
- Let the meatballs rest on the pan + either serve immediately or store in a glass container for 4-5 days.
I hope you enjoy this recipe! My favorite way to eat them is in zoodles with homemade tomato sauce. Make sure to tag me in your photos if you make this or any of my recipes!