Go Back
Email Link
Print
Smaller
Normal
Larger
Add to Collection
Go to Collections
Print
5
from 1 vote
Prep Time
30
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Author
Cassidy Stauffer
Ingredients
1
Lb.
Beef
1
Large Egg
1
C
Blanched Almond Flour
divided
½
C
Arrowroot Flour
3
Tbsp.
Minced Onion
1
Tsp.
Salt
¼
Tsp.
Black Pepper
to taste
3
Tbsp.
Almond Milk or Non-Dairy Milk
¼
C
Olive Oil or Oil of Choice
Sauce:
1
Cup
Ketchup
I use one with no high fructose corn syrup
2
Tbsp.
Honey or Coconut Palm Sugar
3
Tbsp.
White Vinegar
2
Tbsp.
Gluten Free Worcestershire Sauce
4 - 6
Tbsp.
Minced Onion
I cut ½ onion and add what's left after mixing the meatballs
Dash of Tabasco
optional and to taste
Instructions
Preheat oven to 350 degrees.
Finely chop ½ of an onion, set aside.
In a large bowl. combine the beef, 3 Tbsp. onion, egg, salt, pepper, ½ C almond flour, and non-dairy milk.
In a separate bowl combine the remaining ½ C almond flour and arrowroot flour.
Roll the beef mixture into tablespoon-sized balls, dredge in the flour, and place on a plate.
Heat the oil in a large skillet over medium heat.
One heated, transfer the meatballs to the skillet and brown in batches, turning as needed.
As they brown, transfer them to a large baking dish.
Stir together the sauce ingredients and pour over the meatballs.
Bake for 45 minutes or until hot and bubbly.