Vegan Herb & Garlic Mini Meatballs
Total time35 min
Prep time15 min
Cook time20 min
4.8(7)
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Learn more →Ingredients
4 servings
- ½ lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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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