Almond Butter Veal Meatballs Pinterest Post

Almond Butter Veal Meatballs

Yes – you read that right! These almond butter veal meatballs are filled with almond butter for an incredibly rich, nutty, and satisfying flavor. Read our post for a few variations of these meatballs, then whip up this “Gotta-Try” recipe for your family and friends. Comment below – what do you think of these unique meatballs?

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Almond Veal Meatballs – Why Add Almond Butter?

We know, it may sound unconventional to add almond butter to your meatballs – but here’s the “method to the madness”… Almond butter has a HIGHER melting point than butter, and is a thicker substance than BOTH butter and oil. Therefore, when your meatballs are cooking, rather than the fat leaking OUT of the meatballs (into the pan, or into the muffin tins if you’re baking them) – the fat stays INSIDE the meatball. This creates a delicious, fatty meatball that boasts rich flavor and a subtle almond taste. If you’re not a fan of almond butter, you can use the same technique with tahini or cashew butter.

What if I Don’t Have Veal?

When preparing this meal, I (Chef Kenzie) opted for veal solely because it was a lean ground meat that was on sale. With that being said, you can certainly use ANY other lean ground meat. Try lean (95%) ground beef, lean turkey, lean chicken, etc. Alternatively, use a higher-fat ground meat and adjust ratios accordingly to build a complete meal.

What if I Want a Burger Instead?

Go for it! *Most* meatball recipes can be made as burgers by shaping the batter into patties and grilling as you would a burger. You can also use this recipe to prepare a meatloaf by pouring the batter into a loaf pan. Cook at 350°F for about 40 minutes – until fully cooked through.

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Almond Butter Veal Meatballs

Veal Almond Meatballs

Try Chef Kenzie's Veal Almond Meatballs - one of our "Gotta Try" Recipes!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Meat
Cuisine American
Servings 4 Servings

Ingredients
  

Vegetable Blend

  • ½ cup carrots, shredded
  • 1 cup celery, diced
  • ½ medium onion, diced
  • 1 tsp salt

Meatballs

  • 1 recipe vegetable blend (see above)
  • 1-2 tbsp minced garlic
  • 1 lb ground lean veal (or other lean ground meat of choice)
  • ¼ cup almond butter

Instructions
 

For the Vegetable Blend...

  • Use an immersion blender or food processor to blend together ½ cup carrots, 1 cup celery, ½ onion, and 1 tsp salt.

For the Meatballs...

  • Preheat oven to 425°F.
  • Mix together the vegetable blend, minced garlic, ground lean veal, and almond butter until ingredients are combined.
  • Scoop meat mixture into mini muffin tins (recipe yields 24 meatballs).
  • Bake in the oven for 15-20 minutes, until meat is fully cooked.
  • Serve each person 6 meatballs along with serving suggestions (below) to complete the meal.

Notes

Nutrition (Meatballs Only)

Fat: 20g
Carbohydrate: 6g
Protein: 25g

Nutrition (Phase 1 Full Meal)

Serve each portion of meatballs with Cauliflower Couscous (Always Delicious pg. 211), Herb Roasted Chickpeas (Always Hungry? pg. 290) and Tahini Lemon Dressing (Always Hungry? pg. 269). Option to replace tahini with almond butter in the dressing. 
Fat: 54%
Carbohydrate: 21%
Protein: 25%
Calories: 550

Nutrition (Phase 2 Full Meal)

Serve each portion of meatballs with 1 5" sweet potato (roasted), 1 cup steamed greens, Herb Roasted Chickpeas (Always Hungry? pg. 290) and Tahini Lemon Dressing (Always Hungry? pg. 269). Option to replace tahini with almond butter in the dressing. 
Fat: 45%
Carbohydrate: 32%
Protein: 23%
Calories: 630
 
Keyword Meat, Phase 1, Phase 2, Quick and Easy
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