Pain de Viande Meatball

by The Common Woman

Pain de Viande is my go-to dish for a last minute dinner with family. My kids simply love them and always have these ingredients on hand, how great is that! I have been known to batch cook this traditional savory dish and toss into a delicious soup for a quick dinner or add to a basic salad to turn up the volume.

(Wheat free)

4 servings

10 minute prep time/20 min cook time



  • 1 pound ground beef (I like to use grass-fed)

  • 1 tablespoons fresh minced rosemary

  • 1 tablespoons fresh minced thyme

  • 1 tablespoons fresh minced parsley

  • 1 pastured egg (room temperature)

  • 1 teaspoon fine sea salt

  • 1 tablespoon olive oil

Preheat oven to 400 degrees and line 1 large sheet pan with parchment paper

Using a large mixing bowl add the ground beef, room temperature egg, rosemary, thyme, parsley and sea salt. Combine gently using a fork or your hands; I prefer my hands (kitchen’s best tool)!

Once combined, start rolling the mixture into 2-3 inch rounds and place gently on your sheet pan with parchment paper. Give the meatballs a light drizzle of olive oil and place into the oven.   Bake 20-25 minutes till golden brown and the meatballs are cooked on the inside.