Hi!! I’m doing a cleanse week this week and wanted to update you all with some of the recipes I’ve been posting on Instagram. I’ve been trying to modify my normal meatball recipe that I usually use (includes milk, Parmesan cheese, and seasoned panko) I think I finally got it right this time! They were so flavorful and still soft. Honestly I usually make 1lb of regular meatballs (or meatloaf) for my husband and another lb of clean for me. This time I didn’t tell him and just made it clean. He didn’t even notice 👍🏻
2lb grass fed beef
1/2c almond flour
1 small can tomato paste (I use hunts because no added dairy)
3/4 “bunch” of parsley
1 yellow onion
salt and pepper to taste
(you could add a splash of unsweetened almond milk. I didn’t this time but it helps to keep the moisture)
Preheat oven to 350
Add all ingredients to a mixing bowl. We like our onion and parsley coarsely chopped but you could chop smaller if desired
Mix all ingredients together. I always put gloves on and use my hands. (Something about raw meat)
Roll into large balls. I go palm sized because they shrink a little.
Bake 350 for 15 minutes then flip them and bake for another 15 minutes.
(I normally serve these meatballs to a crowd and put them in sauce the night before. I heat them in the crockpot for 2-3 hours before guests arrive)
Tonight I served these meatballs with broccolini sautéed in Evoo and spaghetti squash with Raos eggplant sauce ( one of my favorites!)
****i normally microwave my spaghetti squash for about 3-4 minutes so it’s easier to cut. Scoop out seeds, drizzle with Evoo,put cut side down on a pan and bake for 25-30 min (it really depends on the size)