Unbelievably tender, juicy and flavorful, these meatballs are a must in every paleo cook’s arsenal. Paleo meatballs are prepared without bread crumbs and milk, using almond flour and Parmesan cheese to ‘glue’ them into shape. In case of a nut allergy you can substitute almond flour for coconut flour. The meatballs will be as good although not as juicy.
- Prep Time
- Cook Time
- Difficulty Level Moderate
- 1 1/2 pounds quality ground beef
- 2 eggs
- 1/2 cup almond flour
- 3 Tbs fresh parsley, chopped
- 3/4 cup grated Parmesan
- 1 cup tomato sauce (sugar free, with the least amount of ingredients)
- 1 cup tomato puree
- 1/4 onion, chopped
- 1 clove of garlic, smashed
- 1/2 tsp dried oregano
- 1/2 warm water
- salt & pepper
- 2 Tbsp olive oil
- Preheat oven to 350 F.
- In a skillet, saute onion until golden brown.
- Blend tomato sauce and tomato puree on an oven safe dish. Put in the oven to bring sauce to boil.
- Combine sauteed onion and the remaining ingredients in a large bowl and mix well. Form into 2" meatballs.
- Over medium heat, fry meatballs in a large skillet greased with olive ooil until golden brown. Frying adds nice golden brown color to the meatballs and seals them so they keep shape.
- Place the meatballs in tomato sauce. Bake for 30 min.
- Serve with salad or over spaghetti squash. Garnish with parsley and Parmesan.
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