These Garlic Rosemary Whole 30 Meatballs are a simple, nutritious and flexible supper recipe. This recipe utilizes almond dinner instead of breadcrumbs. Be that as it may, most any gentle enhanced ground nut would work. I have also observed pureed potatoes utilized instead of the breadcrumbs, yet I presently can't seem to try that technique. When I do, I'll report back.
Meatballs make an extraordinary sound primary course, at that point simply include vegetables the side. This recipe is Whole 30, Paleo, Gluten Free, Grain Free, Keto, Low Carb and Dairy Free. Completely. Meatballs can be precooked at that point solidified. Or on the other hand you can set up the meatballs and stop them crude. They ought to be great in the cooler 2-3 months.
Also try our recipe Bacon Jalapeno Poppers
Meatballs make an extraordinary sound fundamental course, at that point simply include vegetables the side. This recipe is Whole 30, Paleo, Gluten Free, Grain Free, Keto, Low Carb and Dairy Free.
Ingredients
- 1 Lb Ground Beef
- 1 Lb Ground Pork
- 2 Large Eggs
- 1/4-1/2 Cup Almond Meal*, (or breadcrumbs for non Whole30)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Pepper
- 3 Garlic Cloves, (chopped)
- 1 teaspoon Chopped Fresh Rosemary
- Extra Garlic Cloves and Rosemary for Roasting Dish
Instructions
- Preheat oven to 400ºF
- Mix all ingredients together. Be sure not to over-mix to prevent tough meatballs.
- Roll mixture into balls (approximately the size of golf balls). Wet hands with water during the process to prevent meat from sticking to hands. Transfer to a greased baking dish.
- Tuck whole garlic cloves and rosemary sprigs down in between meatballs.
- Bake at 400ºF for 25-30 minutes (depending on size). Broil on high 3-4 minutes to brown tops.
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