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Not only are these meatballs gluten-free and low in carbs, but the almond flour gives them a nutty kick which you cannot get from using breadcrumbs. The way I made them, the kick is hot & spicy too, but that’s entirely up to you! If you do use the amounts of cayenne pepper that will make these very hot, do warn your guests.

You will need:

400g ground beef

1 egg

2 teaspoons cayenne pepper (or to taste)

1 spring onion, finely chopped

1 medium onion, finely chopped

2-3 tablespoons ground almond flour

salt and pepper to taste

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Preheat your oven to 200 degrees C.

Mash all ingredients except almond flour together with a fork or clean hands. Now add one tablespoon of almond flour and continue mixing. Add more almond flour a little at a time until the consistency is right so that you can form balls with your mixture, without these falling apart. You don’t want to make them too dry, so adding gradually is a good idea.

Place the balls with some space in between on a baking sheet.

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Bake in a 200 degree oven for about 10-15 minutes until cooked through, depending on size of meatballs. You may let these cool and freeze to serve another time. Serve warm with ketchup or another dipping sauce (e.g mayo with curry). 


Comments are appreciated.. say your bit!