Traditional Italian meatballs are a beauty to behold. Their texture is hard to replicate without the use of bread crumbs, but a mixture of almond flour and Parmesan cheese stands in quite nicely. Combined with sugar-free Pasta Sauce and heaps of mozzarella cheese, this dish pairs perfectly with a plate of Zucchini Noodles or is just as delicious on its own.
- ½ pound 80-percent lean ground beef
- ½ pound ground pork
- ½ cup grated Parmesan cheese
- ¼ cup almond flour
- 2 tablespoons water
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1½ cups Pasta Sauce, or purchased sugar-free marinara
- ¾ cup shredded mozzarella cheese
- Fresh parsley for garnish
- Preheat the oven to 400°F.
- In a large bowl, combine the ground beef, pork, Parmesan cheese, almond flour, water, garlic, salt, and pepper. Mix thoroughly. Form the meat into about 10 small meatballs.
- In a large skillet over medium-high heat, heat the olive oil and butter for about 1 minute.
- Add the meatballs to the skillet. Brown on all sides, about 2 minutes per side. Remove from the skillet. Set aside.
- In an oven-safe dish, arrange the meatballs to fill the dish with no large empty space.
- Cover the meatballs with the Pasta Sauce. Top the meatballs evenly with the mozzarella.
- Place the dish into the preheated oven. Bake for 15 t 20 minutes, until the cheese browns and the internal temperature of the meatballs is 170°F.
- Garnish with the parsley, and serve.