Pregnancy Friendly Italian Meatballs

Total time55 min

Prep time20 min

Cook time35 min

4.7

(3)

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
½ lb ground pork
⅓ cup almond flour
2 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
3 tbsp fresh parsley, finely chopped
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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