Recipe supplied by Kimberly Roberto, co-author of Maximized Living Nutrition Plans
This kid and crowd-pleasing recipe will bring you back to your childhood years! An all-time favorite that is easy to make ahead, freeze and reheat later. Enough said!
Ingredients
Ingredients
2lb grass-fed ground beef
1 organic egg
1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint: keep them in the freezer and grate them with a microplane)
Mix all ingredients well and shape into 1"″ balls. Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through. After all batches are browned, transfer them all back into the skillet. Add 1 cup (or more if desired) of organic chicken broth. Finish cooking and serve warm.
1 organic egg
1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint: keep them in the freezer and grate them with a microplane)
Mix all ingredients well and shape into 1"″ balls. Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through. After all batches are browned, transfer them all back into the skillet. Add 1 cup (or more if desired) of organic chicken broth. Finish cooking and serve warm.
- To freeze, line a large ziploc bag with parchment paper and place meatballs inside.
- To re-heat, let thaw slightlyand transfer to a skillet to reheat.
- You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.
