I originally created this recipe for Basil Ginger Meatballs nearly two years ago.
While we often eat the same things over and over again ~ night after night of the “kitchen sink” staple (I know it doesn’t seem that way – the interwebs are all a silly illusion), it really was time to re-create this amazing amalgamation of flavor.


I felt like better photos were in store as well.

Basil and ginger are two of my favorite flavor combinations – along with a little extra cinnamon. They are both savory, sweet, and spicy. They have everything I need to make me happy – well, in a meal, that is.


Sublimely saturating some good old grass fed beef, the balls burst forth as tremendous flavor bombs, and you just simply want more ~ and more.

What’s more…the health benefits of ginger are absolutely astounding…

Basil Ginger Meatballs

2 lb. grass-fed beef
1/2 c. finely chopped fresh basil
3/4 tsp. ginger powder (more or less, depending on personal preference – I like mine spicy!)
Real sea salt

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.  Using moistened fingers, thoroughly combine all ingredients.  Form into golf-ball sized meatballs and place on prepared baking sheet.  Bake about 15 minutes, until cooked completely through.  Remove from oven and allow to cool.

Garnish with color. Additional fresh basil, roasted red pepper, maybe even a little yellow squash. Go all out – you’re worth it and SO are these meatballs!

2 thoughts on “Recipe Revisit: Basil Ginger Meatballs

  1. This looks so great and refreshing. I never knew how amazing FRESH basil was until I was introduced to it a couple of years ago. It is nothing like the imposter basil that you “shake” into your food.

    Great recipe!

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