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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