Servings: 24 meatballs
Nutritional info per serving: 1g net carbs, 6g fat, 8g protein, and 89 calories.
Ground beef is a staple in my diet because it's an affordable meat to buy as grass-fed and organic. If you buy it in bulk, you can often find it for $4-6 per pound, depending on where you live. I make large batches of meatballs often, freezing half the batch for later. You can double or triple this recipe, like I did in the photo below!
2 lbs ground beef
1/2 cup almond flour
1/2 cup unsweetened almond milk
1/4 c chopped fresh herbs of choice
1 t minced garlic
1/2 onion, diced finely
Salt and pepper to taste
Preheat the oven to 350 F.
Line a cookie sheet with parchment paper.
Place ground beef, almond flour, milk, egg, herbs, garlic, onion, salt and pepper in a large mixing bowl.
Using your hands, mix the ingredients together until evenly distributed, taking care to keep the mixture somewhat loose and not packed tight. If you pack it tight (like when kneading bread) you will have tough meatballs.
Roll evenly sized balls and place on cookie sheet.
Place meatballs in preheated oven and bake for 30 minutes (cook time depends on the size of your meatballs. 2-inch diameter meatballs should take this amount of time).
Let them cool and then store in an airtight container in the fridge to use that week or in the freezer for later.