Meatballs (Whole 30 compliant)

Meatballs (Whole 30 compliant)

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Serves 6

2 small onions
2 large carrots, cut into thirds
1 garlic clove, peeled
2 large eggs, whisked
1/2 cup almond flour
3/4 tsp. sea salt
1 tsp. dried oregano
1 tsp. Italian seasoning
Black pepper, to taste
1 1/2 pounds ground beef (or ground turkey)
1/2 pound lean ground pork

Preheat oven to 375 degrees.

Place the meats into a large bowl. Put aside.

Put onions, carrots, and garlic in a food processor and process until coarsely chopped.

Add the eggs, flour, salt, oregano, Italian seasoning, pepper and pulse until combined.

Add those ingredients to the meat. Combine well.

Use your hands or a 1 TB cookie scoop to form golf ball sized meatballs. Place them on a rimmed baking sheet.

Bake the meatballs for 20 minutes, turning halfway through.

Serve hot with marinara sauce over the top along with spaghetti squash or zucchini noodles (my favorite way to have these is to finish them in the sauce for an additional 10 minutes).

This recipe derived from Against All Grain


Mindi’s Marinara Recipe:

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