Ingredients
- 1 pound ground beef (or a mix of beef and pork for extra flavor)
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
If you’re out of almond flour, you can substitute it with coconut flour, but start with a smaller amount since it’s more absorbent. For a dairy-free version, skip the Parmesan and increase the herbs for flavor.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, almond flour, Parmesan cheese, minced garlic, onion powder, dried oregano, salt, pepper, egg, and chopped parsley. Mix gently until all ingredients are well incorporated. Remember, just like my abuela used to say, “Don’t overwork the meat, or it will be tough!”
- Using your hands or a small scoop, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
- Bake in the preheated oven for about 15-20 minutes, or until they are browned and cooked through.
- While the meatballs are baking, prepare the garlic butter sauce. In a large skillet, melt the butter over medium heat. Add the olive oil and lemon juice, stirring until combined.
- Add the baked meatballs to the skillet, tossing them gently in the garlic butter sauce until they are well coated.
- Garnish with additional chopped parsley before serving.
These meatballs pair beautifully with a fresh green salad or roasted vegetables. And don’t forget to enjoy the process — cooking is as much about the journey as it is about the destination!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International