Mmmmeatballs! I love meatballs. Spaghetti and meatballs, Swedish meatballs, sweet and sour meatballs. Most meatball recipes require carbs – rice, breadcrumbs, spaghetti noodles. But unlike my husband who doesn’t seem to gain weight, I gain weight just by looking at carbs. So I went on a pursuit to develop a recipe that was carb free, and preferably high in healthy fats. And I did it. If you want a recipe that’s delicious, healthy and paleo or keto friendly, then read on!
I started by preheating my oven to 400 degrees. While it was warming up I got to work. In a medium bowl, add a pound of ground beef, diced onion, one teaspoon of garlic powder, pepper, two eggs, 1/4 cup of crushed blanched almonds, and 1/4 cup of almond flour. Mix this all together (I use my hands to mix because I love the squishy feeling of raw ground meat)
In a separate smaller bowl I made the sweet and sour sauce. I mixed 1 small can of tomato paste, 1/2 cup of apple cider vinegar, 1/4 cup of soy sauce, 1 Tablespoon mustard, 1 tablespoon or minced garlic. Mix well.
Add this sauce to your meat mixture. Then create your meatballs by grabbing enough of the mixture and rolling into balls and placing on a cookie sheet. I make my meatballs a little larger than golf balls since the meatballs generally shrink as they cook.
These meatballs cook for about 30-40 minutes. Cook them until they’re dark brown. Once they were ready I served mine on a bed of fried cabbage and onion with soy sauce, sesame oil, ginger, pepper, garlic powder, and a little ACV. My husband is a carb man so I served his on a bed of rice.
These meatballs are soooo delicious. Enjoy!