Almond Flour Meatballs and Sauce
Inspired by these two recipes: Authentic Italian Tomato Sauce and Authentic Italian Meatballs
Servings: 5 people
Ingredients
Meatball Ingredients:
- 1 lb lean ground beef
- 2 eggs
- 1/4 cup milk regular milk, almond milk, oat milk, coconut milk
- ¾ cup almond flour
- 1/2 teaspoon salt
- 1 Tablespoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Tomato Sauce Ingredients:
- a scant 1/4 cup olive oil
- 2 Tablespoons diced garlic (this was 5 of cloves for me)
- 3/4 cup diced yellow onion (this was 1 smalll onion for me)
- 1/8 teaspoon crushed red pepper/red pepper flakes
- 4 cups strained tomatoes (I always use Pomi)
- 3 cups chopped tomatoes (again, I always use Pomi)
- 6 whole cloves
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- ¼ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 Tablespoons honey
Instructions
- Mix all of the meatball ingredients together in a large bowl ( 1lb lean ground beef lean, 2 eggs, 1⁄4 cup milk, ¾ cup almond flour, 1/2 tsp salt, 1 Tbs dried parsley, 1 tsp garlic powder, 1/2 tsp ground black pepper). Mix either by hand or with a fork. Set the mixture aside.
- Then, put a scant 1/4 cup of olive oil into a large pot, and sauté 2 Tbs diced garlic, 3/4 cup of diced onion, and 1/8 tsp of crushed red pepper flakes together for 2-3 min over medium-high heat.
- Reduce the heat to medium, and add the 4 cups of strained tomatoes and and 3 cups of crushed tomatoes to the pot and mix. Add the 6 cloves, 1 1/2 tsp dried basil, 1 tsp salt, ¼ tsp paprika, ½ tsp dried oregano, 1/4-1/2 tsp of fresh ground pepper, and 2 Tbs honey to the pot and mix. Lower the heat to a simmer.
- Then, roll golf ball sized meatballs out of the meatball mixture and put them into the sauce in the large pan. Let the sauce simmer for 3 hours.
- This makes approximately 20 meatballs total.
Notes
- How to store: Store the meatballs and sauce in an airtight container in the fridge for 3-4 days.
- How to serve: Serve on top of spaghetti, zoodles, gluten-free, pasta, or on top of mashed potatoes.
- How to season: Add Parmesan, basil, oregano, salt and pepper on top.
Nutrition
Calories: 383kcal | Carbohydrates: 35g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 1249mg | Potassium: 1273mg | Fiber: 8g | Sugar: 21g | Vitamin A: 771IU | Vitamin C: 34mg | Calcium: 208mg | Iron: 8mg