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+ servings

GutRx Meatballs With Chive Pesto

by: Indigo Mathewson
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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.