Servings 0
Ingredients
- 1 lb ground free-range beef
- ¼ cup Mexican-style chorizo
- ¼ cup ground golden flaxseed meal
- 2 egg whites
- 1 tsp ground ginger
- ¼ cup finely grated carrot
- 2 garlic cloves (minced)
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp olive oil
- ½ tsp kosher salt
- Black pepper (freshly cracked)
- ½ cup low-sodium bone broth
- Non-stick olive or coconut oil spray
Instructions
- Line a baking sheet with a silicone baking mat.
- In a large bowl, combine all ingredients except cooking spray and bone broth. Mix with clean hands until well combined.
- Roll into 1½-inch meatballs and place on the prepared sheet. Mist lightly with cooking spray.
- In a large skillet over medium-high heat, brown the meatballs on all sides (about 5 minutes). Add the bone broth, cover, reduce heat to medium, and simmer until cooked through (8–10 minutes). Optional: Broil for 2 minutes for extra browning.
- Plate over mushroom farro risotto or zucchini noodles. Finish with a grating of fresh Parmesan for a "sketti and meatballs" moment.