Ingredients

Meatballs:

1 lb ground beef

1 lb sausage 

1 egg , lightly whisked

1/2 cup almond flour (or 1/3 cup gluten free breadcrumbs)

1/2 cup semi-dried tomatoes, drained

1/2 cup grated Parmesan cheese

4 cloves garlic, crushed

4 TBSP tomato paste

1 tsp dried oregano

1 tsp basil

1 tablespoon oil from sun-dried tomatoes

Salt to taste (about 1 tablespoon) and pepper

Sauce:

reserved Sun Dried Tomato oil (optional)

Your choice of tomato pasta sauce 

Approximately 6 large bocconcini balls, sliced

Instructions

1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs. 

2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.

3. Heat reserved semi-dried tomatoes oil in pan (optional – I did not do this step!). Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.

4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.

5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Recipe adapted from Cafe Delights.