GERD Friendly Herb & Garlic Mini Meatballs

Total time35 min

Prep time15 min

Cook time20 min

GERD Friendly Herb & Garlic Mini Meatballs

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Ingredients

4 servings

½ lb ground beef (80/20)
½ lb ground pork
1 large egg
3 tbsp almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp coconut aminos
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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