Pescatarian Italian Meatballs
Total time55 min
Prep time20 min
Cook time35 min
4.7(3)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 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. - 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.
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