Templeton Farm

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Templeton Farm
3410 Center Road
East Montpelier, Vt. 05651


Templeton Farm Beef & Parmesan Meatballs

Templeton Farm

Templeton Farm is right up the road from the Adamant Co-op and Bruce and Janet Chapell are great neighbors who treat their bovine crew with kindness and respect. And their beef is great! These meatballs are easy to make. You can also use ground turkey, but then you'll need to bump up all the flavoring, as turkey is bland.

Yield: about 2 dozen medium meatballs

Preheat oven to 350 degrees F.

  • 2 pounds grass-fed ground beef
  • 3 large eggs
  • 1 cup of grated parmigiano-reggiano (or more if you love parmesan as any reasonable person does)
  • 1/2 cup bread crumbs (if you are eating gluten free you can do without them, but add more cheese then, to hold things together)
  • 3 really large cloves pressed or finely chopped garlic (or more if you want)
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 3 tablespoons dried basil. Or when it's in season, as much chopped fresh basil as you like!

  1. Mix everything together in a big bowl. Use a fork so the mixture stays pretty loose.
  2. Line a large sheet pan with foil (or don't, if you like scrubbing pans or have dogs who can lick them clean).
  3. Lightly form mixture into balls. Don't handle them more than necessary to hold together and get onto the pan. They are going to end up flat on the bottom anyway, so fussing over the shape will only make them tough. You can make them whatever size you want.
  4. Place in rows on baking sheet. At five to a row I can fit all of them on one sheet (again, the not washing dishes theme).
  5. Bake until done to your taste. I like them with some color on top. Somewhere between 20-25 minutes.
  6. Eat plain or with any sauce you like.

This article was published in the Adamant Co-op Cookbook on page 50