1lbground lean veal (or other lean ground meat of choice)
¼cupalmond 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: 20gCarbohydrate: 6gProtein: 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