The perfect meatball recipe
1/2 lb. grass fed ground beef
1/2 lb. ground pork
1/2 a small onion (grated or blended)
2 scallions (finely chopped)
1/2 a zucchini (grated)
2 garlic cloves (finely minced)
1/2 tsp. fennel seeds (grind to release the flavor)
1/4 cup almond flour
1 tsp. salt
1/2 tsp. crushed red pepper flakes
2 tbsp. Ghee for browning
1/2 an onion
1 tbsp coconut aminos
1 12-16 ounce jar marinara/arrabbiata sauce
To begin, preheat oven to 375 degrees F.
Now, prepare all the ingredients (ground beef and pork, onion, scallions, zucchini, garlic cloves, egg, fennel seeds, almond flour, salt, and pepper flakes) and combine them in a mixing bowl using your hands. Do not over mix the mixture or you will end up with tough meatballs.
Use a cookie scoop to measure out meatballs. Wet your hands and roll mixture into balls. Then, heat ghee in a large skillet (preferably cast-iron). Sear meatballs for approximately 2 minutes on all sides. Transfer meatballs to a baking sheet lined with parchment and finish in the oven for 7-10 minutes.
While, the meatballs cook, use the drippings in the pan to sauté onions until tender. Then add in coconut aminos and a jar of marinara. Stir and simmer for a few minutes. Return meatballs to the skillet and continue to simmer for about 5 minutes.
Serve over zucchini or potato noodles.