Grain-Free Meatballs (no bread/almond flour)
Tara Carpenter, NC.
Holistic Nutrition Consultant specialized in creating digestive strength.
Originally published on November 2, 2020.
These meatballs are satisfying with enough flavor to serve as is with bowls of pesto, homemade mayonnaise, and mustard to dip into along and with unsalted cultured vegetables on the table 🙂 They are also lovely served over hot zucchini noodles with pesto for a simple meal. Whether you practice gluten-free, Paleo, keto friendly, or Body Ecology Diet (B.E.D.) way of eating this recipe adheres to proper food combining because there is no breadcrumbs or flour to complicate the digestion of meat protein.
Grain-Free Meatballs
Serves: 4
Prep Time: 10 minutes / Cook Time: 20 minutes
Ingredients
- 3 Tbsp. oil, divided
- 1 cup onion, diced
- 2 tsp. garlic, minced
- 2 lbs. grass-fed ground beef, 85% lean
- 1/4 cup parsley, minced
- 1 egg, beaten
- 2 Tbsp. Italian seasoning
- 1 tsp. fennel seeds
- 1 tsp. sea salt
- 1/2 tsp. nutmeg
- few twists of black pepper
…. for zucchini noodles
- 4 large Zucchini Squashes, spiralized using 3mm blade*
- Sea salt
- 1/2 cup Pesto
- Fresh Basil, for garnish, chopped or minced
Instructions
Preheat oven to 350 degrees F.
Heat 1 Tbsp. of the oil in a medium pan on stovetop; cook the onion and garlic until golden brown, about 5 minutes.
Add cooked onion and garlic into a bowl with the remaining ingredients (do not over mix as will be tough), and scoop heaping Tbsp. sized balls.
Heat another tbsp of oil in a frying pan on high heat until shimmers; add meatballs and cook top and bottom until golden brown (1-3 min per side).
Transfer cooked meatballs to a baking sheet and repeat with remaining mixture until seared on the outside; bake 15-20 minutes until thermometer reads 160 degrees F.
Place zucchini noodles into colander over a large bowl. Sprinkle lightly with sea salt to coat, let sit 30 minutes, tossing occasionally until water releases. Massage and gently squeeze with hands to assist this process.
Spread zucchini noodles onto large paper towel and pat out as much excess moisture as you can. Place in a bowl and toss to coat with pesto.
Divide zucchini noodles between 4 bowls, place meatballs on top, and garnish with fresh basil.
Tips & Tricks
- You can make these ahead of time and store raw in fridge for up to 2 days OR cooked for up to 3 days.
- Substitute 1 pound of ground pork for the beef.
- To get long, luxurious strands of pasta I use OXO Spiralizer; this machine is compact, sturdy to use, and comes with 3 blade attachments.
May all bellies be happy!
References
https://www.foodfaithfitness.com/slow-cooker-italian-chicken-zucchini-noodles-gluten-free-low-carb/
https://www.foodfaithfitness.com/whole30-meatballs/#wprm-recipe-container-54375
Disclaimer: This post may contain affiliate links for products I believe in and use on a regular basis. See more here. All content is general information only, primarily educational in nature, and not to be treated as a substitute for the medical advice of your primary health-care practitioner that you, the reader, may require for any cause whatsoever, now or in future. Consult your primary practitioner regarding any health problem(s) you have and keep them informed to opinions, ideas, and advice on this site you find useful. Email tara@happybellies.net for questions or concerns.
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