Hello fellow foodies,
The flu hit our house last week so we were stuck on the BRAT diet until Thursday. Once it cleared up my son really wanted meatballs and spagetthi.
I’ve made meatballs in the past but this one is a new family favorite. I’ve frozen half dozen of these, prebaked, with no issues as well.
- 1.5 lbs ground beef (we have grass fed beef from the farm)
- 2 tbs fresh parsley, chopped
- 3/4 cup grated parmesan cheese
- 1/2 cup almond flour
- 2 eggs or 3 egg whites
- 1/4 tsp dried oregano
- 1/2 tsp garlic salt
- 1/4 tsp onion powder
- 1/2 cup of water
- Pinch of salt and pepper
Preheat oven to 350
I don’t mix the ingredients in any certain order just 1-2 at a time and all the spices last.
Once it’s all mixed you can line a baking sheet with aluminum foil. Spray it with cooking spray and lay out the meatballs. Bake for 20-25mim, rotating them halfway through.
Depending on the size of your meatballs this recipe makes 15-20. (With this size it did about 20.)
While the meatballs are baking boil your noodles according to package.
Once noodles are done I drain and rinse them before adding our favorite marinera sauce.
Lastly, let meatballs cool for a few minutes before serving them with your spaghetti and side of choice. ( I’ve done zucchini noodles as well, cheap option for summer!)
Super easy and delicious!
We’ve also served these over buns with bbq sauce and Swiss cheese.
The possibilities are endless!