Mix all ingredients well, the best tool for this is your well washed hands. Form meatballs and place on a greased glass baking dish. I use grape seed oil.
Bake in a 375° pre-heated oven for ten to eighteen minutes. Watch carefully as ovens vary. I have a convection oven with a “roast” setting. This gives the meatballs a lovely finish but it does bake faster. Best advice: don’t walk away from the kitchen!
I make one inch diameter meatballs for appetizers, and two inch diameter for pasta or subs. Makes 20-24 large meatballs and 40-48 small meatballs.
These meatballs are gluten-free; however, they do contain eggs, dairy, and tree nuts.
2 pounds Tennessee Grass Fed ground beef.
2 Tennessee Grass Fed pasture-raised eggs.
2 – 4 ounces Pesto, your favorite store bought brand or homemade. (I used Genovese style, made with cashews and pine nuts.)
1 teaspoon sea salt.
1/2 cup finely minced onion, sautéed in one tablespoon of grapeseed oil.
Extra garlic if desired.