Gluten-Free Easy Pork and Beef Meatballs
These hearty meatballs combine ground beef and pork for rich, savory flavor enhanced by aromatic shallots and tangy tomato paste. The two-step cooking process of browning in a skillet then finishing in the oven creates perfectly tender meatballs with a golden exterior. Perfect for weeknight dinners, meal prep, or serving over pasta, rice, or with your favorite sauce. The Meat & Potatoes seasoning blend adds depth while keeping the ingredient list simple and accessible.
Ingredients
Instructions
- 1
Preheat oven to 400 degrees
- 2
In a large bowl add all ingredients except the lard
- 3
Mix the meat and seasonings with your hands until well combined
- 4
Roll out the meatballs into approximately golf ball sized balls, placing each one aside on a plate
- 5
Heat lard in your skillet over medium heat until hot
- 6
Place all the meatballs in the hot oil and turn until they are lightly browned on all sides
- 7
Remove the skillet from stove top and place in the preheated oven
- 8
Cook for 20-25 minutes until cooked through
- 9
Remove from oven and serve hot
Tips
Use your hands to mix the meat mixture gently to avoid overworking which can make meatballs tough
Make sure the oil is properly heated before adding meatballs to ensure even browning
Use a cookie scoop to portion meatballs for consistent size and cooking
Good to Know
Refrigerate cooked meatballs for up to 3 days in airtight container
Can be shaped and refrigerated up to 24 hours before cooking
Serve hot over pasta, rice, or with marinara sauce
Common Mistakes
Don't overmix the meat to avoid tough meatballs
Make sure oil is hot before browning to prevent sticking
Substitutions
if unavailable
FAQ
Can I freeze these meatballs?
Yes, freeze cooked meatballs for up to 3 months. Thaw overnight in refrigerator before reheating in oven or sauce.
What if I don't have the Primal Palate seasoning?
Substitute with 1 tablespoon Italian seasoning mixed with 1 teaspoon garlic powder and 1/2 teaspoon black pepper.
How do I know when meatballs are fully cooked?
Internal temperature should reach 160°F when checked with meat thermometer, or cut one open to ensure no pink remains.