These are 'make-ahead' meatballs and toss 'em in anything you like. You can make these meatballs as a topping for pizza, meatball sub sandwich, pasta, and even your Italian soup!
- 2 pounds of ground meat (I made a combination of beef and pork)
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1 1/2 cup almond flour or almond meal*
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
*I used almond meal and made my own using my Vitamix
Combine all ingredients together. Create a ball the size of a golf ball (or to the size of your choosing). Place the meatballs in a pot of boiling water. Meatballs will sink to the bottom. When they are cooked, they will float to the top. Remove from water. You can serve them immediately with marinara sauce or top them on your pizza or pasta. You can also choose to freeze them for future use. Before freezing, be sure the meatballs are at room temperature.
**This recipe was modified from the Simply Gluten Free Magazine, January-February 2015 issue.