These Whole30 skillet meatballs is my unsurpassed most loved formula for meatballs, broiler heated or made on the stove. The mix of ground meat and ground pork makes them just so succulent and flawless even subsequent to warming in case you're utilizing them for supper prep. The best piece of these is that they fundamentally cook themselves once you singe them, aside from in significantly less time than they do in the broiler.
My trap to persuading veggie noodles to be not soaked is to strain them and crush them through a nut milk pack after you cook them. This gets the abundance water out, yet enables them to in any case keep their shape. In the event that they chill off something over the top while you're pressing the water out, set them back into the skillet for a brisk a large portion of a moment to warm them back up!
- 1 pound ground mild pork sausage
- 1 pound ground chicken
- 1 egg
- 2/3 cup almond meal/flour (I used Bob’s Red Mill)
- 1/2 white onion, grated directly into bowl
- 2 tablespoons olive oil
- 1/2 tablespoon parsley
- 1/2 tablespoon thyme
- 1/2 tablespoon rosemary
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups sugar free marinara (I prefer Rao’s)
- 1 13.5 ounce can diced tomatoes, liquid drained
Instructions
- Mix all ingredients together in a large bowl, excluding olive oil, make sure to grate onion directly into the bowl to keep the juices
- Use hands to roll into 2 inch balls (or desired size)
- Preheat skillet on stove top with olive oil over medium heat
- Cook meatballs for 4 minutes on each side
- Pour marinara evenly into the skillet, add diced tomatoes, reduce heat to medium low and then cover. Simmer for 10 minutes, or until meatballs are cooked completely
- Top with fresh parsley or basil and serve!
Read more our recipe Pulled Pork Nachos #healthyfood #dietketo
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