These Mini Beef Meatballs are a perfect addition to soup. Drop them into a minestrone, Italian wedding soup, or directly into your mouth for a fun snack! They are super simple to make and are packed with beefy flavor. They can turn a good soup into a great soup. They are so simple to make with just 5 ingredients, and the ingredients happen to be compliant with many different diet templates like Whole30, Paleo, gluten-free, grain-free, dairy-free, and Keto. More important, we get some added nutrients by using grated zucchini and almond flour instead of breadcrumbs.
Ingredients for Mini Beef Meatballs for Soup
1 pound ground beef (I used waygu for extra beefy flavor)
1/3 cup zucchini, salted, squeezed, and chopped (1 small zucchini)
2 tablespoons almond flour
1 teaspoon salt
1 egg
Place grated zucchini in a bowl, sprinkle with salt, and rest for 15 minutes.
Add beef, almond flour, egg, and some salt and pepper to another bowl. Wait to add zucchini mixture.
Squeeze the liquid from the zucchini, letting a few paper towels absorb the water. Chop the zucchini with a chef’s knife into fine pieces and add to the hamburger mixture.
Mix thoroughly. Divide hamburger mixture in half into 2 pieces. Divide those 2 pieces in half for a total of 4 pieces. Divide the 4 pieces in half again for a total of 8 large meatballs. Take each one of those 8 meatballs and divide them into 6 mini meat balls and line them up on a parchment covered sheet pan.
Bake for 20 minutes at 350. Don’t overcook because they are going to be dropped into hot broth.
Add to your favorite soups or pop a few directly into your mouth for a snack!
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Mini Beef Meatballs for Soup
Ingredients
- 1 pound ground beef
- 1/3 cup zucchini (about 1 small) grated, salted, squeezed
- 2 tablespoons almond flour
- 1 large egg
- 1 teaspoon salt
Instructions
- Place grated zucchini in a bowl, sprinkle with salt, and rest for 15 minutes.
- Add beef, almond flour, egg, and some salt and pepper to another bowl. Wait to add zucchini mixture.
- Squeeze the liquid from the zucchini, letting a few paper towel absorb the water. Chop the zucchini with a chef's knife into fine pieces and add to the hamburger mixture.
- Mix thoroughly. Divide hamburger mixture in half into 2 pieces. Divide those 2 pieces in half for a total of 4 pieces. Divide the 4 pieces in half again for a total of 8 large meatballs. Take each one of those 8 meatballs and divide them into 6 mini meat balls and line them up on a parchment covered sheet pan.
- Bake for 20 minutes at 350. Don't overcook because they are going to be dropped into hot broth.
- Add to your favorite soups or pop a few directly into your mouth for a snack!
