Anti Inflammatory Italian Meatballs

Total time55 min

Prep time20 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 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).
⅓ cup almond flour
2 large eggs
3 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp dried basil
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp black pepper
2 tbsp olive oil

For the sauce

1 can (28 oz) crushed tomatoes, no sugar added
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes
½ tsp salt

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
2
In a large mixing bowl, combine the ground beef, ground pork, almond flour, eggs, parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or flour remain; overmixing tightens the texture.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!