Meatballs that taste like ranch. But made with real ingredients. Need I say more?
-2 large shallots or 1 medium onion, minced
-1/4 cup fresh dill, finely chopped
-1/2 cup fresh parsley, finely chopped
-2 TB fresh chives, finely chopped
-4-5 cloves garlic, minced
-1/4 cup nutritional yeast
-2 tbsp grass-fed gelatin (or 2 eggs)
-1 1/2 tsp sea salt
-2 lb ground turkey, beef, chicken, or pork
-High heat cooking fat such as avocado oil or ghee (not AIP)
-Water (about 1 cup)
-Lemon wedges (to squeeze at the end)
- Preheat oven to 375°F.
- Combine all ingredients except for cooking fat, water, and lemon in a large bowl. Mix well with your hands to combine.
- Form into approximately 28-30 meatballs.
- In an oven safe skillet (I used a cast iron skillet), heat 1 tbsp cooking fat on medium-high heat (if using pork or higher-fat beef, use less cooking fat since the meat will release its own fat). Sear the meatballs for 2 minutes per side (a total of approximately 4 sides to get a good sear across the entire meatball).
- Be sure not to overcrowd the pan. The caramelization that occurs during this process is key and adds so much flavor. Overcrowding the pan will prevent caramelization. I seared my meatballs in 3 batches (of 8-10 meatballs per batch) in a 12-inch cast iron skillet.
- After you’ve finished a batch, transfer to a paper towel-lined plate.
- Be sure to quickly wipe down or scrape the skillet between batches to prevent burning.
- After each batch, add ~1 more tbsp cooking fat for the new batch.
- When all the meatballs have been seared, carefully transfer all meatballs back into the skillet in a single layer (they will crowd the skillet but that is OKAY for this part). Add 1 cup of water to the pan, then place into the oven for 15 minutes.
- Carefully remove the pan from the oven and discard the water.
- Serve the meatballs with a squeeze of fresh lemon for a burst of citrusy flavor, and devour!
-These will last for about 5-6 days in the refrigerator and 4-6 months in the freezer.
-Feel free to make these into patties, or form them into larger burger patties (OMG ranch burgers…I can’t). Follow your heart!