A 2 Ingredient Meatball Recipe

When I think of meatballs, I think of multiple proteins, breadcrumbs, a bunch of seasonings, and Parmesan cheese.   Some of the best meatballs I ever made were even mixed in my Kitchen Aid mixer.  Thus, I had low expectations when I first came across the Wildtree Garlic Salt Meatball recipe.  With just 2 ingredients, there was no way they could actually be good.

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Simple And Delicious

The meatball recipe is taken right from the Wildtree Meal site. and will be linked below. We’ve made this recipe several times now and we have enjoyed it every time. Tonight we served the meatballs over spaghetti squash “noodles” with a basic red sauce and freshly grated parmesan cheese.  

I ALMOST forgot to take this picture before actually digging in.  I talk about my approach to my pictures of food here in my post from early in February 2015.

Garlic Salt Meatballs  – this link will take you to the recipe on the Wildtree Meals site.

The meatball recipe calls for 2 ingredients.  1 pound lean ground beef and the Wildtree garlic sea salt.  It must be the Wildtree Gourmet Sea Salt – Garlic that works the magic in this recipe because, most of the time, we use normal grade 80/20 beef as our protein. The are delicious with or without a sauce but the true gift of this recipe is its simplicity.  It really can’t be beat.

The red sauce tonight used up some leftover plain tomato sauce that had been hanging out in our freezer for a bit.  My wife seasoned it with Wildtree Hearty Spaghetti Blend and a bit of the garlic sea salt and it was good to go.  If you are feeling adventurous some time, check out your favorite pasta sauce.   I’d be interested to hear about your findings in the comments. Here’s one comparison for you.

I wrote about convenience as one potential barrier to healthier eating in this earlier post.   This 2 ingredient meatball recipe, and the red sauce option if you are so inclined, are another example that you can have both convenient and healthy.  You don’t have to settle for one or the other.








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