2lb grass-fed ground beef
1 organic egg
1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint:  keep them in the freezer and grate them with a microplane)

Mix all ingredients well and shape into 1″ balls. Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through. After all batches are browned, transfer them all back into the skillet. Add 1 cup (or more if desired) of organic chicken broth. Finish cooking and serve warm.

  • To freeze, line a large ziploc bag with parchment paper and place meatballs inside.
  • To re-heat, let thaw slightly, and transfer to a skillet to reheat.
  • You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.