Ingredients
- 2 lbs. Ground chicken (or any ground meat)
- 1/3 c. Almond flour
- 1 Egg
- 2 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Sea salt
- 1-2 tsp. Black pepper
- 2 tsp. Oregano
- 1 15 oz. Can good quality tomato purée like San Mariano.
- Fresh chopped herbs of your choice (I used oregano, basil, parsley plus a sprig of rosemary)
Combine all ingredients in a bowl without overworking the mixture.
Divide into 16 portions & form into balls. Spray or rub some olive oil on your hands to prevent sticking.
Heat a large pan with 1 tbs. olive oil & add the meatballs. Avoid overcrowding the pan, so cook in two batches if needed.
Turn the meatballs after about 3 minutes & cook on all sides. Now you can add all of them to your pan.
While the meatballs cook pulse the tomatoes in a processor or blender to make a chunky sauce. Alternatively, you can use a stock blender or mash them.
Once the meatballs are browned add the sauce and bring to a gentle simmer. Add your fresh herbs & cover. Simmer about 20 minutes.
Meatballs & sauce can be frozen for future use.
