4 Servings 30 min Cook
1 Egg Organic Eggs
2 Tbsp Tomato Paste
1/2 Onion Onions
3 Cloves, minced Garlic
1/4 Cup Parsley
1 Tsp, ground Oregano
1 Dash Salt
1 Dash Pepper
1/2 Cup Almond Flour
1/2 Oz Organic Coconut Flour
16 Oz Ground Turkey
1/4 Cup Olive Oil
1 1/4 Cup Pasta Sauce
Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, almond flour, and coconut flour.
Mix well and then mix in the meat.
(These meatballs are much stickier than traditional)
Preheat the oven to 400 degrees F
Heat a nonstick skillet over high heat and add enough of the olive oil to coat the skillet.
Make 16 meatballs drop them directly into the pan.
Let them cook for about 30 seconds or until brown, then flip them over using a spoon.
Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with parchment or foil.
Transfer the meatballs to the oven and bake for about 20 minutes.
Serve with tomato sauce.