I love making meatballs. Well, I love the finished product. They’re super easy to prepare for the week and you can always freeze them if you have leftovers.
I also love Italian food. I think it has something to do with the summer I spent there studying abroad. Or it’s just plain amazing. But if you top anything with tomato sauce, I’m on it.
Even if Italian food isn’t your thing, these meatballs are pretty good. I’ve eaten them for leftovers sans sauce the next day and they were still wonderful!
Sometimes meatballs can turn out a bit dry, especially if they’re baked like these. Fortunately, these use almond flour that instead of breadcrumbs. I’m pretty sure thats what cut out the dry-ness while holding them together.
If you’re watching your weight, pair this with spaghetti squash instead of regular pasta. Or just eat with sauce in a bowl and a side salad. Freeze leftovers if it’s not eaten within the week.
- 1.5 pound ground beef
- 1.5 pound ground pork
- ½ cup almond flour
- 4 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon garlic & herb seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- Preheat oven to 350
- Add meat and almond flour to large bowl
- Mince garlic and add seasonings
- Beat egg and add to meat mixture
- Mix using your hands, then form in to golf ball sized meatballs
- Bake for 20 minutes, then add to sauce of your choice to simmer for 10 minutes to an hour.