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  • Writer's pictureKonky's Creative Kitchen

All-Purpose Beef Meatball Mix

Updated: Feb 22

There is nothing I love more than a well-made meatball. It is one of those universal food groups that just about every country has a version of their own! And, it isnt just a mixture of beef, pork, and veal. That’s what some folks just don’t realize: there is no one true recipe that fits everyone’s version. We can bank that on a “like my mother used to make” philosophy.

But what if we could come up with a meatball base that is just as good as-is and also allows flexibility to add ingredients to change up the base? Well, I have created a base beef meatball recipe that hit the spot so much that this one recipe was used with three difference sauces. This recipe hits it just right! The BEST part about this recipe is that this is a gluten-free and dairy-free approach! Not only is this a great beef meatball mix to work with but you can add a few more select ingredients to bring forth other types of meatball dishes from around the globe! The recipe is written for bulk preparations. It is written in a way that you can either halve the amount or reduce to thirds all on your own.

©2004-2026 Konky’s Creative Kitchen, All rights reserved.

INGREDIENTS: (Scale is needed) 3lbs/1.36kg Ground Beef - 80/20 12oz/340g White Onion, finely diced 6oz/170g Gluten-Free Rolled Oats, finely pulverized to a powder-like consistency

3 Eggs, whipped

1.5oz/43g Parsley, finely chopped

1.5oz/43g Garlic, pureed

Kosher Salt, to taste* Black Pepper, to taste*

Preheat your oven to 375°F/190°C

Into a bowl, add all of your ingredients. If you make this recipe the way it was written, a good baseline on your kosher salt and black pepper is to do three to four generous pinches. Mix this together until everything is well incorporated. This should take about a good five to eight minutes. At this point, the mixture will have the same texture and consistency as a standard mix. Take a small golf-ball's worth of the meatball mix and cook a tester-patty in a pan, on your stove.

*This tester patty is important to taste-test as you need to determine if you need more kosher salt and black pepper. If you have taste-tested the cooked patty and you like the result, you can move onward and commit to the meatball-making process. If it needs more seasoning, do not go crazy with the amount when you add more. You are the best judge when it comes to what your tastebuds are telling you!

Lined with parchment paper on baking sheets or restaurant style half-sheet pans, start scooping the meatball mix with your disher. The ideal size would be up to you. Just keep in mind that the size of the meatball means your baking time needs to be adjusted. For an average 2oz portion, this mixture will give you approximately 34-2oz meatballs. Scoop out the entire mix first and place on your lined sheet pan.

©2004-2026 Konky’s Creative Kitchen, All rights reserved.

Once portioned, begin the rolling process with your hands. You don't want to firmly roll the meatball as we want to keep the meat tender during the baking process. So, gently roll the meatballs until they become smooth. Be sure to place the meatballs with enough space. A half-sheet pan should house about 30 meatballs, if you used 2oz portions.

Set your timer for approximately 18-20 minutes. Check for even browning. Once removed from the oven, take a fork and slice into one meatball to check for doneness. These meatballs should glisten with moisture and the meat should be tender.

Serve with your favorite marinara or any sauce creation.

OPTION: This base meatball mixture can easily be adapted for other flavor profiles! 1.) Basic Meatloaf Mix: (instead of 12oz of onions) use 3oz finely diced onion, carrot, and celery. Add 1/4 C Worcestershire sauce and mix. Do a tester patty also on this.

2.) Basic Kofte Mix: (instead of 1.5oz parsley) use .75oz fresh chopped parsely and .75oz fresh chopped mint. Add (approximately) 3 TB Sumac, Allspice, Za'atar, and Cumin. Do a tester patty also on this. Add an additional .25oz of pureed garlic

3.) Basic Keftedes Mix: (instead of 12oz of onions) use 6oz finely diced onions and 6oz finely diced red onions. Add .50oz dried thyme, 1.5oz fresh chopped mint, .50oz fresh chopped oregano. Add an additional .25oz of pureed garlic. Do a tester patty also on this.

©2004-2026 Konky’s Creative Kitchen, All rights reserved.

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