W30/D Pesto Meatballs

By Dski

Ingredients

• 2 1/2 pounds pastured lean ground beef
• 1/2 cup blanched almond flour
• 1 large egg
• 1 1/2 teaspoons Celtic Sea Salt
• 3/4 cup Paleo Pesto
• Two 24-ounce Jars sugar-free organic pasta sauce of your choice (or homemade)
• Cauliflower rice or zucchini noodles for serving

Preparation

Step 1

In a large mixing bowl, combine ground meat with almond flour, egg, salt and pesto. Use hands and mix until just incorporated. (don’t overwork the meat or it will become tough)

Use a little olive oil in the palms of your hands and roll the meat. Try to make them the size of a golf ball. You should get 20 of them.

Heat a large frying pan over medium high heat and cook the meatballs in batches, taking care not to overcrowd the pan.

Cook each batch until the sides are nice and brown.

Carefully add Pasta sauce. Simmer over a low light for at least ½ hour until cooked through, serve over zucchini noodles and Enjoy!