Make: 1. In a large mixing bowl, combine ground meat with almond flour, egg, salt and pesto. 2. Form meat into approximately golf ball sized meatballs. If you have an ice cream scoop it will make it go much faster. 3. Heat a large nonstick frying pan over medium high heat and cook the meatballs in batches, taking care not to overcrowd the pan. Cook each batch for 10 minutes, turning half way through.
This recipe serves 10 but we promise you want to make that many and stick the left overs in the freezer. These are great to pull out and serve alone, or with sauce on the pasta of your choice. They are even great on a hero sandwich with sauteed onions and peppers. You can use any flour you have on hand but the almond flour gives a nice nutty flavor to these. These are also great with our homemade quick paleo pesto in the gatheredtable library.