For the meatballs:
1lb ground chicken, turkey, beef or pork
⅓ cup almond flour
1 tsp kosher salt
¼ tsp ground black pepper
½ tsp garlic powder
1 tbs dried parsley flakes
For the sauce:
2 Tbsp olive oil
1 cup mushrooms, sliced
½ cup sliced onions
1 cup sliced red and yellow bell peppers
2 cloves garlic, minced
1 cup chicken broth
1 cup canned chopped tomatoes
1 tbsp capers, drained
1 tsp dried oregano
1 tsp dried parsley
Grated Parmesan to garnish (optional)
Combine all of the meatball ingredients into a medium bowl and mix well. Form into 12 meatballs. Heat the olive oil in a large, nonstick, sauté pan and cook the meatballs for 3-4 minutes per side or until golden brown. Remove the meatballs and set aside.
Add the mushrooms to the sauté pan and cook until golden brown. Remove and add to the dish with the meatballs. Add the sliced onions and peppers to the pan (you may need a little more olive oil) and cook for about 4 minutes until soft, add the garlic and cook for an additional minute or two, until fragrant. Remove everything from the pan and add to the meatballs.
Deglaze the pan with the chicken broth and scrape up any tasty brown bits into what will be your sauce and bring to a boil.
Reduce the heat and add the tomatoes and herbs to the pan. Cook for about 2 minutes.
Add the meatballs and cooked veggies back to the pan with the sauce and stir well until combined. Taste the sauce and season with salt and pepper if necessary. Simmer the meatballs and veggies in the sauce for about 30 minutes.
Serve hot over zucchini noodles or spaghetti squash with fresh parsley and grated Parmesan cheese if desired.
Serving size: 3 meatballs with approximately ¾ cup sauce.
347 Calories per Serving
17 Grams of Fat
6 Grams of Net Carbs