Thursday, December 15, 2011

Almond Flour Meatballs

Meatballs sound simple; they're just balls of meat, right? Unfortunately, most of them are jam packed with random, boring fillers to help them keep their shape. Try these instead!

*Serves 2 to 4*

1 lb Lean ground beef
1 Egg
1/4 cup Almond Flour
1/4 Yellow onion
1/2 tsp Garlic Powder
1/2 Tbsp Italian seasoning
Dash of paprika
Coarse salt and pepper to taste
2 Tbsp Light olive oil
1 cup Tomato sauce (*I use Earth Fare brand organic garlic tomato sauce.)
4 Slices Provolone cheese
1/2 Ball Fresh mozzarella

Place the ground beef into a mixing bowl. Crack the egg into the bowl, then add almond flour, garlic powder, Italian seasoning, salt, pepper and paprika. With a flat cheese grater, grate the onion on top of the mixture so that it looks a little like applesauce and doesn't leave any large pieces. Mix with your hands (you can try to use a spoon, but it doesn't work too well, and you have to use your hands to form the meatballs anyway). Once fully mixed, form into 1.5 to 2 inch balls and set aside. Heat the olive oil in a large pan on low to medium heat. At the same time, preheat the oven to 350 degrees. Add the meatballs to the pan and allow to brown on one side (approximately three minutes) before attempting to flip. Once browned on all sides, transfer the meatballs from the pan into a square glass baking dish (be sure to include all pan drippings; these are essential to the flavor of the sauce). Pour the tomato sauce evenly over the meatballs. Place the provolone slices on to of the meatballs and sauce, then break the mozzarella ball into pieces and add on top of the provolone. Bake for twenty minutes. These are extremely filling all by themselves, so side dishes are not recommended.

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