Low Iodine Italian Meatballs

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef 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).
½ lb ground pork
⅓ cup almond flour
2 large eggs
Chef's tip
For 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 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.

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