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36 meatballs

Ingredients Nutrition


  1. 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.
  2. In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the meatballs in the oven for 25 minutes, or until golden brown.
  7. Serve immediately while warm, topped with your favorite marinara sauce. Delicious on top of zucchini noodles or roasted spaghetti squash.
  8. Leftovers will keep refrigerated in an airtight container for 1 week.
  9. 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 baking sheet in a 350ºF oven for 15-20 minutes until heated through.
  10. NOTES.
  11. I usually make these meatballs in the afternoon (when the toddler is napping), and put the cooked meatballs in my slow cooker over low heat with whole jar of marinara sauce, then serve them warm at dinner time over zoodles. They turn out even more flavorful and juicy when they simmer in the marinara sauce for a few hours.

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