GutRx Meatballs With Chive Pesto
- Servings -
- My Notes -
INGREDIENTS
- 1 pound Beef
- 2 package Fresh Chives - (1 oz)
- 3 tablespoon Almond Flour
- 0.5 cup Fresh Parsley - chopped
- 1 bunch Green Onion - chopped, green part only
- 0.5 cup Fresh Parsley - chopped
- 1 teaspoon Fennel Seed - dried
- 0.25 cup Olive Oil
- 0.5 teaspoon Whole Dill Seed - dried
- 0.25 cup Toasted Pine Nuts
- 1 tablespoon Fresh Ginger - grated
- 1 Lemon
- 1 Egg
- 0.13 teaspoon Salt
- 0.75 teaspoon Salt
- 0.13 teaspoon Pepper
- 2 tablespoon Coconut Oil
INSTRUCTIONS
- Preheat oven to 400F degrees.
- To make the meatballs, combine all the ingredients in a medium sized bowl. Using your hands mix together the ingredients and make 20 meatballs.
- Heat a large skillet over medium high heat. Add the coconut oil, and sauté until meatballs are browned on all sides. Transfer to a parchment lined baking sheet and bake for 3-5 minutes. Serve with chive pesto sauce.
- To make the chive pesto, combine all the ingredients into a food processor. Process until smooth. Store in a glass jar and refrigerate.
