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:
- Preheat the oven to 350 degrees
- Prepare a cookie sheet by greasing it or covering with parchment paper
- Put all of the ingredients into a large bowl and mix until they are well combined
- Make golf ball size (or larger) out of the meat mixture and place them about 1 inch apart on the prepared cookie sheet.
- Bake for about 20 minutes (or until the internal temperature of the meat balls reaches 165 degrees)
- If you would like, you can turn the broiler on for the last few minutes to get a crisper, darker outside
- 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.
Follow Us On Social Media