These meatballs are quick and easy to make, but do not lack in flavor. Serve them with your favorite sauce and side of vegetables. (If not on a sugar-grain free diet you may also serve them with a small serving of spelt pasta.) Freeze any left over meatballs, or make extra to freeze for later….it makes future meals quick and easy. You do not even have to defrost them. Just throw them into a saucepan, covered with your favorite sauce and let simmer for 20 to 30 minutes, or until thawed and heated through.
- 1 1/2 pounds grass-fed ground beef
- 1 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon onion powder
- pinch of red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/3 cup grated parmesan cheese
- 1 large egg
- 1/4 cup almond meal
- 1/8 cup garbanzo bean flour
Preheat oven to 350F. Line a large baking sheet with aluminum foil or parchment paper and set aside.
Mix all of the ingredients together in a large bowl (using your hands is best for this step).
When all the ingredients are thoroughly combined, take a little of the beef-mixture and form into a 1-1/4″ to 1-1/2″ meatball. Repeat until all of the beef-mixture is used up. (An easy way to form the meatballs, is to use a medium cookie scoop if you have one. Simply scoop out the beef-mixture with the cookie scoop and use your hands to smooth into a ball.)
Place each formed meatball onto the foil-lined baking sheet. They can be placed fairly close together, just be sure they are not touching….a little space should remain around each meatball.
Bake for 20 to 25 minutes, or until cooked through…..being careful not to over-cook or they may get tough.
Makes about 30 meatballs.
*Sugar-Free / Grain-Free
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