Italian Meatballs

When you have a freezer full of high-quality pasture-raised ground beef, meatballs are a must-have go-to. They’re simple, crowd-pleasing, and versatile—serve them with pasta, in a sandwich, or as a protein-packed appetizer.

Our Folsom Farm Ground Beef is always hormone-free and antibiotic-free, so you can feel good about what you're feeding your family. We even offer a blend with heart meat for a hidden nutrient boost—packed with iron, zinc, and B vitamins.

Ingredients

• 2 lbs Folsom Farm Ground Beef
• 2 eggs
• ½ yellow onion, minced
• 2 tsp minced garlic
• 2 tsp kosher salt
• 1 tsp black pepper
• ½ cup breadcrumbs (plain or Italian-style)
• ½ cup grated parmesan (fresh is best)
• 2 tsp Italian seasoning (skip if using Italian-style breadcrumbs)
• ¼ cup fresh basil, sliced (for garnish)
• Optional: 1–2 tsp red pepper flakes (for heat)

Instructions

1. Mix the Meatballs

• Combine all ingredients in a large bowl.
• Mix by hand or with a spoon until evenly combined.

2. Shape the Meatballs

• Form meatballs roughly the size of an egg (¼–⅓ cup each).
• Set aside on a tray or plate.

3. Choose a Cooking Method

Option A – Broil

• Place meatballs on a baking sheet or dish.
• Broil for 10–12 minutes, rotating halfway through.

Option B – Cast Iron + Oven (Preferred)

• Preheat oven to 350°F.
• Heat a cast iron skillet over medium-high heat with 1–2 tbsp olive oil.
• Add meatballs, spaced ½ inch apart.
• Sear 2–3 minutes per side until browned.
• Transfer skillet to oven and bake for 10 minutes.

4. Serve

• Serve as-is, or simmer in marinara before serving.
• Top with extra parmesan and fresh basil.
• Great with pasta, on sub rolls, or alongside ricotta.