Go Back
–+ servings
Ebonie Garnica

Full GAPS Beef Meatballs with Grated Vegetables

Egg-free Full GAPS meatballs with grated carrot, onion, and zucchini. Choose an all-beef batch or the turkey-lamb-beef blend. Skillet or oven method; makes about 100.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 100 meatballs
Course: Dinner, Full GAPS, Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

All-Beef Option
  • 4 pounds ground beef
Mixed-Meat Option
  • 1 pound ground turkey
  • 2 pounds ground lamb
  • 1 pound ground beef
Common Ingredients
  • 1 whole carrot grated on the large holes
  • 1 whole onion grated on the large holes
  • 1 whole zucchini grated on the large holes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-6 tablespoons homemade ghee For skillet batches only; total for the batch. Use 1 tablespoon for each skillet batch as needed.

Equipment

  • Box grater large holes
  • Large mixing bowl
  • Clean tray for shaped meatballs
  • Skillet 9-inch Le Creuset Signature Artichaut skillet for small batches, or a larger skillet
  • Rimmed stainless-steel baking sheet for oven method
  • Instant-read thermometer
  • Freezer tray and storage container

Method
 

  1. Rinse the carrot, onion, and zucchini. Grate each on the large holes of a box grater. Keep the moisture that collects with the shreds.
  2. Put the selected meat option, grated vegetables, sea salt, and black pepper in a large bowl. Mix only until the shreds and seasoning are spread evenly through the meat.
  3. Shape into evenly sized meatballs and arrange on a clean tray. Expect about 100; the count depends on size.
  4. Heat a skillet over medium heat and add about 1 tablespoon ghee. Cook the meatballs in uncrowded batches, turning every couple of minutes, for 10 to 15 minutes per batch. Use additional ghee as needed, up to 2 to 6 tablespoons for the batch. Cook the all-beef option to 160°F. Cook the mixed option containing ground turkey to 165°F.
  5. Heat oven to 375°F. Arrange meatballs in a single layer on a rimmed baking sheet. Bake about 25 minutes. Cook the all-beef option to 160°F; cook the mixed option containing ground turkey to 165°F. Check a center meatball with an instant-read thermometer.
  6. Cool cooked meatballs. Freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the refrigerator and reheat leftovers to 165°F before serving.

Notes

Choose one meat group only. Do not combine the all-beef option with the turkey-lamb-beef option. Each option contains four pounds total meat. Expect about 100 meatballs; size changes the count.
Times shown use 45 minutes prep and the 25-minute oven method. Skillet cooking takes 10 to 15 minutes per batch, so total time depends on skillet size and the number of batches.
This is a Full GAPS recipe, not an Intro recipe. The ghee linked above is the homemade option; properly prepared additive-free bacon drippings may also be used for skillet batches. If using bacon drippings, see home-cured bacon.
Cook the all-beef option to 160°F. The mixed turkey-lamb-beef option reaches 165°F because it includes ground turkey. Reheat leftovers to 165°F.

Tried this recipe?

Let us know how it was!