3/4 cup super fine blanched almond flour
1/2 cup pesto
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves of garlic, grated or finely minced
1/2 cup packed finely chopped fresh basil
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place in a wire rimmed baking rack.
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 10-15 minutes.
In the same large mixing bowl that has the almond flour and pesto, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, chopped fresh basil, dried basil, salt and pepper. Use a spatula or hands to mix until completely combined.
Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 23-24 meatballs.
Bake the meatballs in the oven for 25-30 minutes, or until golden brown.
Serve immediately while warm, topped with pesto. Delicious on top of zucchini noodles or roasted spaghetti squash.
Leftovers will keep refrigerated in an airtight container for 5 days.
These meatballs freeze beautifully! 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 rimmed baking sheet in a 350ºF oven for 15-20 minutes until heated through.