1/4 cup unhydrated zydeco chop chop
1 cup fresh basil packed (plus more for serving)
1/2 cup cashews unroasted and unsalted
1 pound ground beef 85 percent lean
1 pound ground pork
1.5 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes optional
1/2 teaspoon dried oregano
2 large eggs whisked
2 tablespoons arrowroot flour
1 tablespoon extra virgin olive oil
32oz ZCC Marinara
Preheat the oven to 425 degrees F.
In a food processor or blender, add the basil and Zydeco Chop Turn on and process until finely chopped, 15 to 20 seconds. Add the cashews and process until cashews are finely chopped.
Transfer the cashew-Chop Chop mixture to a large mixing bowl , ground beef, ground pork, salt, pepper, red pepper flakes, dried oregano, eggs, and arrowroot flour. Using clean hands, mix the meat until well combined.
Grease a 9x12 baking dish with olive oil, use a paper towel to evenly coat the bottom of the dish with olive oil.
Using a ice cream scoop, scoop out meat mixture and form into 2-inch round balls. Place meatballs in baking dish and repeat until all meatballs are formed and in a single layer in the baking dish.
Transfer dish to oven and cook, uncovered, until the meatballs are browned, about 20 minutes.
Remove from oven and decrease the oven temperature to 325 degrees F.
Pour marinara evenly over meatballs.
Return meatballs to the oven and continue to bake, uncovered, until the meatballs are tender and the sauce is very hot and bubbly, about 45 minutes.
Remove from the oven and let cool for 5 to 10 minutes before serving. Garnish with Zydeco Chop Chop!
Serve as desired and enjoy!
This recipe has been adapted from The Defined Dish’s “Epic Whole 30 Baked Meatballs” Find the original recipe at http://www.thedefineddish.com/epic-whole30-baked-meatballs/