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Black and Blue Meatballs Recipe

black and blue meatballs, grass-fed beef, beef meatballs, tori sellon
Recipe and Photo: Tori Sellon | Bon Vivant Food and Wine

Meatballs make for the perfect versatile dish. There are so many flavor directions you can take with them, and you have the option to serve them as a main course or as a delicious appetizer. Not only are they an easy meal to make, but they are a fan favorite for so many. We have a new meatball recipe for you to try. Check out April 2021 Featured Chef Tori Sellon’s Black and Blue Meatball recipe. Tori’s recipe features Grass-Fed Ground Beef, a melt-in-your-mouth creamy blue cheese sauce, and potatoes.

meatball recipe, black and blue meatballs, blue cheese
Recipe and Photo: Tori Sellon | Bon Vivant Food and Wine

Black and Blue Meatballs

Recipe By: Tori Sellon | Bon Vivant Food and Wine

USWM Shopping List: Ground Beef



  • I lb Grass-Fed Ground Beef
  • 1/4 Cup Pine Nuts
  • 1/2 onion finely diced
  • 1 clove garlic crushed or minced
  • 1 tsp oregano
  • 1 tsp herbs de Provence
  • 1 tsp salt
  • 1/2 tsp sweet paprika
  • 2 tbs milk
  • 1/4 Cup breadcrumbs (gluten free option or chia seeds)
  • 1 bunch fresh parsley minced-(reserve some for garnish)

Blue Cheese Sauce

  • 1.5 Cup heavy cream
  • 185 grams (approximately) blue cheese
  • 1 tbs French mustard
  • 1 clove garlic crushed
  • 1/2 tsp fresh ground black
  • pepper

Fingerling Potatoes

  • 1-2 lbs of fingerling potatoes
  • Olive oil
  • Salt
Black and Blue Meatballs, Meatball Recipe, Tori Sellon
Recipe and Photo: Tori Sellon | Bon Vivant Food and Wine



Step 1: Finely mince one half of a yellow onion. Finely mince one bunch of parsley and set some aside for garnishing at the end.

Step 2: add all the meatball ingredients together and combine.

You can use a stand mixer to combine the ingredients or you can knead the mixture with your hands.

Note: Breadcrumbs are traditionally used in meatballs to bind the mixture together and capture the juices as they cook. This keeps the flavorful juices inside the meatball instead of running into the pan. As a gluten free alternative I use chia seeds in my meatballs because they are absorbent and create the same effect.

Step 3: form the meat into small balls. Try to make them all the same size so they will all cook at the same rate. Place the meatballs into a baking dish or cast iron skillet.

Step 4: Bake on 375 for 15-20 mins. You can check the internal temp with a meat thermometer to ensure they are done (160F). Be careful not to over cook or they will be come dry and tough.

Blue Cheese Sauce

Step 1: In a sauce pan place the cream, blue cheese, and garlic clove on low heat. Stir frequently until cheese is melted and combined. Add 1 tbs of French mustard.

Be careful not to over heat the sauce. It needs to stay on a low flame.

Step 2: Once the sauce is smooth and the cheese is well mixed it’s time to thicken the sauce with an egg yolk. To do this separate an egg and place the yolk in a small bowl. Ladle some of the warm sauce into the bowl and whisk it well so that is smooth and combined. If your sauce is too hot when added to the yolk you’ll end up what an omelet and not a sauce so be conscious of the heat.

When the sauce is mixed then add it back to the sauce pan. While keeping increasing the heat slightly continue to whisk while sauce thickens. It is done when it coasts the back of the spoon.

Fingerling Potatoes

Step 1: steam potatoes until tender.

Step 2: Slice them in half and place them in a baking dish skin side down.

Drizzle them with olive oil and sprinkle generously with salt.

Step 3: Place under the broiler on high until golden edges develop.

Serving Instructions

Plate the meatballs with the potatoes and drizzle the blue cheese sauce over the meatballs. Add minced parsley and pine nuts on top and finish with fresh ground black pepper.


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tori sellon, april featured chef

Tori Sellon

I’m chef Tori the founder of Bon Vivant Online Cooking School and Wine Education. In addition to professional developing recipes I go live from my kitchen twice a week and cook along with people all over the country interested in learning techniques for making fast real food meals. I love international cooking and we travel the world in our kitchens. However I also believe the food should be accessible and not overly complex. I try to mainly use easy to find ingredients that are just prepared in a new and fresh way.