Almond Flour Meatballs
User Reviews
5
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Prep Time
2 hrs
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Cook Time
12 mins
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Total Time
2 hrs 12 mins
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Servings
24 meatballs
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Calories
330 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Italian
Almond Flour Meatballs
Description
The recipe starts by hydrating gelatin powder in beef stock, dissolving it completely, then mixing in almond flour to form a crumbly mixture after chilling. Separately, finely chopped onion and minced garlic are cooked slowly until deeply golden, then cooled. These components are combined with ground beef (or a beef-pork mix), an egg, salt, black pepper, oregano, basil, thyme, and optional chili flakes.
The mixture is formed into meatballs that maintain moisture due to the gelatin-almond flour blend acting as a binder. The cooked onions and garlic add flavor complexity and sweetness. The blend of dried herbs complements the beef, providing aromatic notes. These meatballs have a satisfying texture and should be cooked thoroughly to an internal temperature of 160°F (71°C) for safety.
This recipe is adaptable by substituting dried herbs with Italian seasoning or using stock cubes for the broth. It also freezes well and can be cooked from frozen for convenience.
Ingredients
- ¾ cup beef stock
- 1 tablespoon gelatin powder unflavored
- ¾ cup almond flour
- 1 tablespoon olive oil
- 1 onion finely chopped, medium
- 4 to 6 to 6 garlic minced, cloves
- 2 pounds ground beef (or half pork half beef)
- 1 egg lightly beaten, large
- ½ tablespoon salt
- 2 teaspoons black pepper ground
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- ½ teaspoon chili flakes (optional)
Instructions
- Fill a medium bowl with 3/4 cup beef stock, and sprinkle in 1 tablespoon unflavored gelatin powder. Wait for a couple of minutes to hydrate. Mix the gelatin with a fork. If not fully dissolved/lumpy, take it to the microwave in few seconds increments, until it's completely liquid. Do not boil the mixture.
- Add the 3/4 cup almond flour to the dissolved gelatin, and mix it well.
- Refrigerate it until solid (about 2 hours), then crush it with a fork until it turns into soft crumbs.
- In a saucepan, add 1 tablespoon olive oil, 1 medium onion and 4 to 6 garlic cloves and sweat in medium heat until they are translucent. Then turn down the heat and continue cooking until they are a deep golden brown color. Let them cool.
- Mix 2 pounds ground beef, 1 large egg, 1/2 tablespoon salt (or to taste), 2 teaspoons ground black pepper, 2 teaspoons oregano, 1 teaspoon basil, 1 teaspoon thyme, the almond flour and gelatin "breadcrumbs" and the cooked onion and garlic.
- Form the meatballs, shaping them by hand. You can make about 24 ping-pong size meatballs from one recipe. Do not press them hard, just enough to keep the shape.
Meatball cooking instructions
Air fried
- Preheat the air fryer to 200 °C (400 °F). Spread the meatballs in the basket in a single layer, leaving some space in between them for the hot air to circulate.
- Cook each batch of meatballs until they are lightly browned and cooked through, about 10 to 12 minutes (add 4-5 minutes if cooking from frozen).
- Pan-fried
- Add a thin layer of olive oil or another fat (like lard) to a nonstick saucepan.
- Cook the meatballs on medium-high heat until they are browned (about 10 minutes) flipping them every couple of minutes so that they will cook evenly and to avoid burning.
- Oven baked meatballs
- Preheat the oven to 200 °C (400 °F), static. For a fan oven (convection), decrease the temperature to 190 °C (375 °F).
- Line the baking pan with foil or parchment paper, and spray with olive oil. Place the meatballs on the pan leaving some distance between them for even cooking.
- Bake the meatballs for about 20 - 22 minutes, until browned.
Notes
- Use 80/20 lean-to-fat ground beef or mix ground pork for added flavor and moisture.
- Italian seasoning can replace the individual herbs if preferred.
- Gelatin can be dissolved in plain warm water if stock is unavailable, but increase salt by about ½ teaspoon.
- Check doneness with a thermometer ensuring an internal temperature of 71 °C (160 °F).
- Meatballs freeze well and can be cooked directly from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 330kcal | 17% |
| Carbohydrates | 5.1g | 2% |
| Protein | 38.4g | 77% |
| Fat | 17.4g | 27% |
| Fiber | 1.7g | 7% |
| Sugar | 1.6g | 3% |
| Net Carbohydrates | 3.5g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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