3/4 cup almond flour
1/2 cup chicken stock
1 tablespoon olive oil
1 yellow onion, finely chopped
3 cloves of garlic, grated or finely minced
1 pound ground pork (80% lean)
1/2 cup packed finely chopped fresh parsley (about 1/4 of a bunch of fresh parsley)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried Italian herb seasoning
1 jar of your favorite paleo/whole30 marinara sauce
Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place the wire rimmed baking rack on top.
Heat a medium size skillet over medium heat. Add olive oil, onions, garlic and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.
In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper and Italian seasonings. Use a spatula or hands to mix until completely combined.
Bake the meatballs in the oven for 25 minutes, or until golden brown.
Serve immediately while warm, topped with your favorite marinara sauce. Delicious on top of zucchini noodles or roasted spaghetti squash.
Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. When meal prepping, I prefer serving these with spaghetti squash noodles since they reheat better.
Freezing: After baking, allow the meatballs to cool completely, then freeze the baked meatballs in a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a baking sheet in a 350ºF oven for 15-20 minutes until heated through.