| 11 | 30 | 267 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 454 gm | Beef, ground, lean (90% lean) |
| 1 large | Egg |
| 1 tbsp | Parsley, dried |
| 1 tbsp | Coconut aminos, Coconut Secret (any brand) |
| 2 tsp | Tomato paste, canned |
| 1 clove(s) | Garlic (minced) |
| 3/4 tsp | Basil, dried |
| 3/4 tsp | Oregano, dried |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 tbsp | Coconut flour |
Preheat oven to 400°F and line a baking sheet with parchment paper. Add a rack if you have one - if not, no biggie.
Combine all ingredients except coconut flour in a large bowl and mix until incorporated. You can use a fork or your hands for this - focus on not "over-mixing" or your ground beef will turn into a paste, which is not what we want!
Add 1 tablespoon of coconut flour and mix in. Coconut flour absorbs moisture, so give it a minute or two before deciding whether or not to add more. You're looking for a consistency that you can roll into balls, but we don't want it overly dry. If you feel like you need more, add a bit at a time until you're happy with the consistency.
Place the meatballs on your rack or pan.
Bake in the preheated oven for 18-20 minutes or until cooked through and juices run clear.
Serve with barbecue sauce for dipping or over gluten-free pasta with marinara.
| Meat | 1.3 |
| Meat Alternative | 0.1 |
