Dinner · 35 min · italian

Garlic Butter Italian Meatballs

Italian flavors, weeknight effort. Ground beef meets ground pork in a 35-minute dinner worth keeping in rotation. The macros do the talking: 36g protein, 6g carbs, and 36g fat in every 500-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Ground beef
• 1/2 lb Ground pork
• 1/3 cup Almond flour
• 1/2 cup Parmesan
• 1 Egg
• 6 cloves Garlic
• 4 tbsp Butter
• 1 cup Marinara sauce
• 1/4 cup Basil

Steps

1. Heat the oven to 400°F. Mix the beef, pork, almond flour, parmesan, egg, half the minced garlic, and 2 teaspoons of salt gently with your hands — overworking makes hockey pucks.
2. Roll into 16 golf-ball-size meatballs with damp hands so the mixture does not stick.
3. Sear in an oiled oven-safe skillet, 2 minutes per side, until well browned.
4. Transfer the skillet to the oven and bake 12 minutes, until the meatballs read 160°F.
5. Set the meatballs aside; melt the butter in the same skillet and soften the remaining garlic 1 minute.
6. Stir in the marinara and simmer 3 minutes, scraping up the browned bits.
7. Return the meatballs, spoon the sauce over, and shower with torn basil.

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