Thursday, May 5, 2016


Ignore this not beautiful photo. These meatball are delicious, easy to make, family friendly, AND Whole30. Win/win/win/WIN. You will make these. You will eat them. Your family will eat them and not complain. If you double it, you can eat them for the lunch the next day because they reheat wonderfully.

Simple ingredients: ground beef (or turkey or chicken or bison, whatever your meat choice is!), eggs, onion, garlic, almond flour, parsley, spices.

 We mix.

 We roll.

 We brown.

We bake.

I made these during my meal prep this week. We ate them for dinner on Tuesday and had them for lunch on Wednesday. Tuesdays we have baseball practice for 98720 hours, so I always like to have a quick meal ready to go when we get home. Not to mention that everyone, especially my son who has been the one practicing for those 98738689 hours and is growing like a weed, is starving by the time we get home. By doing my meal plans and meal prep on Sundays, I'm sure to have a nice meal planned for these crazy busy evenings.

Whole 30 Compliant Meatballs

2lbs. ground beef (or chicken or turkey or bison or a combination)
1 yellow onion, chopped
4 garlic cloves, minced
1/4 cup Italian parsley, roughly chopped 
1/4 almond flour (optional)
2 large eggs
1/2 teaspoon oregano
1/4-1/2 teaspoon red chili flakes
2 tablespoons cooking fat ( I used ghee)

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil.
Combine all ingredients in a large mixing bowl. Mix until evenly combined, but do not over mix.
Roll mixture into 2 inch balls. (Or larger! Or smaller! Your meatballs, your choice.)
Melt the cooking fat in a heavy bottom pan over medium high heat. Brown the meatballs on all sides, in batches so they are not touching. Remove meatballs to prepared baking sheet.
Bake for 15-20 minutes until cooked through.

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