These big meatballs are flavorful and satisfying and will surely be a crowd-pleaser for those on Whole30 and those who are not!
FOR THE MEATBALLS
2 lbs ground turkey or beef
2 large eggs
3/4 cup almond flour
2 cloves garlic, finely minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons fennel seeds
1/2 small red onion, finely minced
2 teaspoons black pepper
1 1/2 teaspoons salt
1 1/2 tablespoons good olive oil
FOR THE TOMATOES
3 pints red or yellow cherry tomatoes
2 tablespoons good olive oil
2 cloves of garlic, finely minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil, chopped
Preheat the oven to 400 degrees. Line a large rimmed baking pan with parchment paper.
Combine the ground meet, eggs, almond flour, garlic, basil, oregano, fennel seeds, pepper, salt and olive oil.
Form into 12 – 14 meatballs
Place meatballs on baking sheet, spaced evenly.
Roast for 20 minutes.
Meanwhile, combine all of the tomato ingredients, EXCEPT the fresh basil.
After the first 20 minutes have passed, turn your meatballs and add the tomatoes to the pan around the meatballs.
Cook for an additional 10 minutes or until the tomatoes split.
Top the meatballs and tomatoes with fresh basil and serve. You could also add compliant marinara sauce for dipping.
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