Ingredients:

  • 1 lb Ground Beef (80/20 recommended)
  • 1/2 lb Ground Lamb (Optional)
  • 1/4 cup Red Onion, finely grated or minced
  • 1/4 cup Fresh Mint, finely chopped
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced
  • 1 large Egg, lightly beaten
  • 1/4 cup Fine Almond Flour
  • 1/4 cup Grated Parmesan Cheese
  • 1 tsp Lemon Zest
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil or Avocado Oil

Instructions:

  1. Finely mince the onion, mint, parsley, and garlic. If using grated onion, gently squeeze out any watery liquid using a paper towel.
  2. In a small bowl, whisk the egg lightly.
  3. In the large bowl, gently combine the ground meats, prepared herbs/onion/garlic, almond flour, Parmesan, lemon zest, oregano, salt, pepper, and the lightly beaten egg.
  4. Using clean hands, gently mix everything until just combined. Do not overwork the meat.
  5. Shape the mixture into small, uniform balls (about 1.5 inches or 4cm diameter). Place them on a lined baking sheet and chill in the refrigerator for a minimum of 30 minutes.
  6. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  7. Working in batches, carefully place the chilled meatballs into the hot oil. Brown the meatballs deeply on all sides (about 3–4 minutes per side).
  8. Reduce the heat slightly and continue cooking until the internal temperature reaches 160°F (71°C) or they are completely cooked through.
  9. Remove the cooked meatballs to a plate lined with a paper towel to drain excess oil. Serve warm immediately.