| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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Ingredients
- 500 g ground beef
- 1 tbsp dijon moustard
- 1 egg
- 1/4 cup almond flour
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp dried rosemary
- 1 onion
- 2 garlic cloves
- 2 cup marinara sauce
- 1 tsp balsamic vinager
- fresh parsley chopped
- grated parmesan
- 2 tbsp olive oil
- 1 Chilli Pepper
Ingredients
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Instructions
- In a large bowl, stir together ground beef, dijon mustard, egg, almond flour, salt, black pepper, dried rosemary, and balsamic vinegar.
- Mix using your hands, until just incorporated.
- Form the mixture into 1 inch (2.5 cm) balls and place it on a plate. You should end up with 20 - 24 balls.
- Then cover and place in the fridge until needed – this will help to firm them up.
- Heat 2 tablespoons of olive oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
- Add the garlic and chilli, and as soon as they start to get some color, add the meatballs. Cook for 8 to 10 minutes.
- Once cooked, add the marinara sauce into the meatballs.
- Add a fine grating of Parmesan and scatter over the chopped parsley.