Does anyone really read these narratives before the recipes? I usually don’t… I scroll down to the ingredients and get right to business. In an effort to spare you lengthy stories about how these recipes came about, I am going to start using this space to tell you more about the meal, and how you can make it work for your family. This meatball recipe was born out of a craving for spaghetti and meatballs. Neither of which I can have due to the gluten content and the status of my autoimmune condition. These meatballs really hit the spot. We served them with spaghetti squash made in the instant pot (it takes 7 minutes!) and some Rao’s marinara sauce which is my FAVORITE store-bought brand. It has really clean ingredients and tastes amazing. We also roasted up some delicata squash for Cal because he prefers that to spaghetti squash, and it is easier for him to eat. Plus, I was looking forward to putting some on my salad for lunch the next day.
If you were looking to keep it lower carb, just replace the squash with some sautéed greens and you’ve still got a really tasty. nutrient-dense meal! Here is the recipe for these tasty meatballs! Please note, we wanted a double batch to have for leftovers. If you are only looking to have this for one meal, just 1/2 the recipe. These do freeze really well though so it’s a great recipe to make extras!
- 1 pound grass-fed ground beef
- 1 pound ground lamb
- 1 large egg
- 1/2 Cup Almond Flour
- 2 tablespoons coconut aminos
- 2 tablespoons Italian seasoning (I really love the one from Balanced Bites)
- 1/2 teaspoon sea salt
- Preheat the oven to 400 degrees.
- Line a cookie sheet with parchment paper
- In a large bowl (or stand mixer) combined all ingredients. Mix thoroughly by hand or with stand mixer.
- Make small balls by rolling between your hands and place on the cookie sheet.
- Cook for 20-30 minutes until cooked through.