The meatballs come from the Urban Poser and they are delicious! They work great as a party appetizer or a main course with a side of mashed faux-tatoes.

(Picture courtesy of UrbanPoser.blogspot.com)

You will need:

• 1 pound ground grass fed beef
• 1 large egg (or sub a flax/chia egg)*
  * Flax/chia egg: 1 tablespoon ground flax/chia seeds to 3 tablespoons water. Let sit for five minutes.
• 1/3 cup red pepper (about half a red pepper) finely diced
• 1/3 cup green onion, chopped
• 1 medium sized jalapeno, seeded and finely diced (keep the seeds in for more heat)
• 1/4 cup packed fresh cilantro, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 2 teaspoon dried oregano
• 1/2 teaspoon garlic granules or powder
• 1/4 cup almond flour
• 1 1/2 teaspoons coarse sea salt plus extra for garnishing
• 1/2 teaspoon cracked pepper

What to do:

1. Preheat the oven to 350 degrees
2. Prepare a cookie sheet by greasing it or covering with parchment paper
3. Put all of the ingredients into a large bowl and mix until they are well combined
4. Make golf ball size (or larger) out of the meat mixture and place them about 1 inch apart on the prepared cookie sheet.
5. Bake for about 20 minutes (or until the internal temperature of the meat balls reaches 165 degrees)
6. If you would like, you can turn the broiler on for the last few minutes to get a crisper, darker outside
7. When they are finished, sprinkle them with sea salt and let them rest a few minutes

Serve and eat. Great over spaghetti squash or zucchini noodles, and paired wonderfully with mashed faux-tatoes.