The fact that these meatballs turn out pretty darn yummy isn’t even my favorite part of this recipe. My favorite part is that I can whip up this recipe in about 10-15 minutes flat…and for me on a busy weekday night, that pretty much trumps everything. I also love that you can make this recipe with pretty much any ground meat that you have on hand…and that this means you can sneak in some super-nutritious organ meats without anyone knowing! Here’s the bad news though: you probably won’t have any leftovers.
- 1/2 onion, grated on a fine grate
- 3-4 cloves garlic, crushed
- 1 pound ground lamb (can replace with beef or pork…and you can sneak in ground organ meats!)
- 1/3 tablespoon sea salt (I like Redmond’s Real Salt)
- 2 tablespoons almond meal
- sprinkle of onion powder
- sprinkle of chili powder
- stable cooking oil of choice (I liked using Red Palm Oil
for this recipe)
1. Combine your finely grated onion and crushed garlic into a large mixing bowl.
2. Place your ground lamb (or other meat choice) into the same bowl and mix slightly.
3. Add in your almond meal and mix a bit.
4. Add in your salt, onion powder, and chili powder and mix until everything is well incorporated.
5. Melt your cooking oil of choice into a large pan (one that has a lid).
6. While the oil melts, form 1-1.5 inch meatballs.
7. Place the meatballs in your pan and cook for 3-4 minutes on each side.
8. Remove from heat and serve!