1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place the wire rimmed baking rack on top.
2. In a large mixing bowl, combine the almond flour and chicken stock. Stire and set aside while it absorbs the liquid.
3. Heat a medium size skillet over medium heat. Add olive oil, onions, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.
4. In the same large mixing bowl that has almond flour and chicken stock, add the cooked onions and garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper, and Italian seasonings. Use a spatula or hands to mix until completely combined.
5. Use a large cookie scoop (or measure out 3 tablespoons) to scopp out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 23-24 meatballs.
6. Bake the meatballs in the oven for 25 minutes, or until golden brown.
7. Serve immediately while warm, topped with Organico Bello Marinara.
8. OPTIONAL: Serve atop a bed of zucchini noodles or roasted spaghetti squash.

RECIPE CREDIT