Ingredients:
- 1 pound ground beef
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
Instructions:
- In a large bowl, combine the ground beef, almond flour, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix well with your hands to combine.
- Form the mixture into 1 1/2-inch meatballs. You should get about 20-24 meatballs.
- In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides.
- Remove the meatballs from the skillet and set aside. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until softened.
- Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes to the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Return the meatballs to the skillet and spoon the sauce over them. Cover the skillet and simmer for 10-12 minutes, until the meatballs are cooked through.
- Serve hot, garnished with additional chopped parsley if desired.
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