Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/4 cup (30g) almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons grated Parmesan cheese, finely grated
  • 1 tablespoon chopped fresh parsley (optional)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, gently combine the ground beef, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and pepper. Be careful not to overmix.
  3. Using your hands (slightly wet hands help prevent sticking), roll the mixture into approximately 20-24 meatballs, about 1-inch in diameter.
  4. Place the meatballs on the prepared baking sheet and bake for 15-20 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
  5. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant (be careful not to burn the garlic!).
  6. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly.
  7. Add the baked meatballs to the skillet with the garlic butter sauce. Gently toss to coat them evenly.
  8. Garnish with fresh parsley and red pepper flakes (if using). Serve immediately.