Ingredients:

  • 1 lb (454g) Ground Beef (80/20 blend)
  • 1/2 cup (50g) Almond Flour
  • 1/4 cup (25g) Grated Parmesan Cheese
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced
  • 1 tbsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil (for browning)
  • 2 tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 28 oz (794g) Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes (optional)
  • Salt and Pepper to taste
  • 1/4 cup Heavy Cream (optional)
  • 8 oz (227g) Shredded Mozzarella Cheese

Instructions:

  1. In a large bowl, combine ground beef, almond flour, parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Gently mix until just combined.
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides.
  4. In the same skillet (drain any excess fat first), heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook for another minute until fragrant.
  5. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally. Stir in heavy cream (if using).
  6. Preheat oven to 375°F (190°C). Pour a thin layer of tomato sauce into the bottom of the baking dish. Arrange the browned meatballs on top of the sauce.
  7. Pour the remaining tomato sauce over the meatballs. Sprinkle generously with shredded mozzarella cheese.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for a few minutes before serving.