Mmm…meatballs…that’s what I thought as I wondered what I should make for quick meals to stash in the freezer. After looking through a few recipes, I decided to concoct my own using my rosemary plant (that I have not yet killed after two weeks).
I have made a similar recipe before, so I knew that I could exactly twenty meatballs from one pound of ground beef with 3/4 cup of almond flour (trying to stay away from carbs, so I’ve been using almond flour in place of bread crumbs).
I used rosemary, lemon zest, parsley and garlic for a zesty flavor.
Eggs, almond flour and parmesan go in to hold the meatballs together.
Lastly, the ground beef (grass-fed for CLA) and some sea salt and pepper are added in.
I used my hands to mix it all together and used my little one and a half tablespoon cookie scoop (great size for properly sized cookies, by the way).
And, I bake them for just twenty minutes. Very easy and ready for several different applications.
Here’s the recipe:
Rosemary Lemon Meatballs
Big handful of Italian parsley, finely chopped
1 tablespoon finely chopped rosemary
The zest of 2 lemons
3 large cloves of garlic, minced
¾ cup almond flour
½ cup parmesan
2 lb. Ground Beef
1 teaspoon sea salt
½ teaspoon pepper
- Pre-heat the oven to 350.
- In a large bowl, combine the parsley, rosemary, lemon zest and garlic. Add in the eggs and beat lightly. Add almond flour and parmesan. Mix thoroughly.
- Add the ground beef, salt and pepper and use your hands to mix everything together. Be sure not to over mix.
- Form into equal size balls and place on a lined or greased baking sheet. If you are using a 1 ½ tablespoon scoop, this should make about 40 meatballs.
- Bake for 20-22 minutes or until cooked through. Larger meatballs will take more time.
- Optional: broil the meatballs for 2 minutes to brown the tops.