Ingredients:

  • 1 lb Ground Beef (80/20 mix)
  • 8 oz Ground Pork
  • 1 large Egg, lightly beaten
  • 1/4 cup finely ground Almond Flour
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup finely minced Yellow Onion
  • 2 cloves minced Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 Tbsp Olive Oil (for searing)
  • 28 oz can Crushed Tomatoes (sugar-free)
  • 1/2 cup Water or Beef Stock
  • 2 Tbsp chopped Fresh Parsley (for garnish)
  • 1 Dried Bay Leaf (optional)

Instructions:

  1. Combine Dry Ingredients: In a small bowl, whisk together the almond flour, Parmesan, oregano, basil, salt, and pepper. This ensures even distribution.
  2. Mix Aromatics: In the large mixing bowl, gently combine the ground beef and pork, minced onion, and garlic. Handle the meat as little as possible to prevent tough meatballs.
  3. Incorporate Binding: Pour the lightly beaten egg and the dry ingredient mixture over the meat. Use your hands to mix everything until just combined. Do not overmix.
  4. Rest: Allow the mixture to rest in the fridge for 5 minutes. This helps the almond flour absorb moisture, leading to less sticky rolling.
  5. Roll the Balls: Using a 1.5-oz scoop or your hands, roll the mixture into uniform balls (approx. 16–20 total). Place them on a sheet pan.
  6. Heat the Pan: Heat the olive oil in a Dutch Oven or heavy pan over medium-high heat until shimmering.
  7. Sear: Working in batches, sear the meatballs on all sides (3–4 minutes per batch) until they have a deep, golden-brown crust. They do not need to be cooked through yet.
  8. Drain Excess Fat: Remove the meatballs and set them aside. Carefully pour off most of the accumulated rendered fat from the pan, leaving about 1 Tbsp behind.
  9. Build the Sauce Base: Reduce the heat to medium-low. Add the crushed tomatoes, water (or stock), and the bay leaf to the pan. Season the sauce lightly with salt and pepper. Bring to a gentle simmer.
  10. Add Meatballs: Gently return the seared meatballs to the simmering sauce. Ensure they are mostly submerged.
  11. Cook Through: Cover the pan partially and let the meatballs simmer gently for 20 minutes, or until the internal temperature reaches 165°F (74°C). This process allows them to absorb the sauce flavour.
  12. Adjust Seasoning: Remove the bay leaf. Taste the sauce and adjust salt and pepper as necessary.
  13. Garnish: Ladle the meatballs and sauce into serving bowls. Sprinkle generously with fresh chopped parsley before serving.