Anti Inflammatory Herb & Garlic Mini Meatballs

Total time35 min

Prep time15 min

Cook time20 min

Anti Inflammatory Herb & Garlic Mini Meatballs

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Ingredients

4 servings

½ lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 large egg
3 tbsp almond flour
2 tbsp coconut aminos
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with the olive oil.
2
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, coconut aminos, garlic, parsley, oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or flour remain; overmixing toughens the meatballs.

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