Meatballs are a super-easy weeknight dinner or appetizer for a crowd, but most pre-made versions are full of flour, breadcrumbs and unwanted additives. When you have an hour, make a batch or double batch and freeze them, then pull out just the right number for last-minute guests or a busy evening’s meal. For this version, I’ve used ground chicken and served with Curry Lime Mayo. You can also try beef with a good-quality store-bought red sauce and a bit of grated parmesan, a barbecue sauce for dipping or even a buffalo sauce with blue cheese sprinkled on top.
- 2 pounds ground beef, chicken or turkey
- 1 onion, minced
- 1 tablespoon garlic, minced
- 1 egg
- ½ cup almond flour
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon pepper
Preheat oven to 400° F.
Combine all ingredients in a large bowl and mix with hands.
Using a medium-sized cookie scoop, scoop meatballs onto 2 parchment-lined baking sheets.
Bake for 20 minutes, switching from top to bottom rack after 10 minutes.
Allow to cool slightly and immediately transfer to a gallon-size plastic zippered storage bag.
Place flat in freezer and store, tightly sealed, for up to 3 weeks.
To thaw meatballs, place in refrigerator for several hours or overnight, and warm in microwave.
Alternately, toss meatballs in a skillet over medium heat with a small amount of coconut or olive oil, just until warmed through.
Recipe and photo by Angela Sackett | EverydayWelcome.com