|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
This recipe was taught in a City Market cooking class on cooking Paleo foods - a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture. Serve these with tomato sauce atop steamed or sauted shredded zucchini.
Preheat oven to 350. Line a baking sheet with parchment paper or non-stick aluminum foil.
Place the ground meats, almond meal, garlic, seasonings, salt, pepper, eggs in a bowl and combine. Using your hands, lightly form the mixture into golf ball-sized meatballs.
Place the meatballs on the baking sheet and put in the oven for 25 to 30 minutes, until cooked all the way through.