Secret Ingredient Meatballs

While many meatball recipes call for breadcrumbs or even oatmeal/oat flour, these meatballs use an unexpected and underappreciated ingredient. Croutons. 

That's right. Set the Ceasar salad aside, because these crispy punchy seasoned nuggets have a new star roll. 

This recipe can EASILY be sized up or down, and customized for whatever flavor profile you want.

1. Make sure your meat is thawed completely.
2. Place all of your beef into a bowl and add your spices. For simple flavor that will complement anything, salt and pepper can never go wrong. If you're looking to elevate your style, try one of our NOURISH dry rubs for an instant and EASY taste boost. (On The House is classic for anything Italian or any pasta dish. Try Cowboy Boogie if you're using BBQ or for meatball/slaw sandwiches. People will fawn over these flavors. I promise.)
3. Use a food processor or hand chopper to thoroughly chop your croutons into small chunks. Add them to your meat. I recommend seasoned croutons. You can find gluten-free croutons if needed, or even make your own.
4. Add eggs.
5. With clean hands, mix your meat mixture well. Make sure all of your ingredients are incorporated smoothly.
6. Roll meat into golf-ball-sized (approximately 1.5-inch) balls. Place on a baking pan with sides. (I chose to use parchment paper for easy cleanup!)
7. Bake at 450 degrees for 20 minutes.

These meatballs are a no-fail hit every time I make them. They are easy to make, kid-approved, and can be dressed up or down to suit any occasion from easy weeknight dinner to French-cuisine-at-home.