The best Italian meatball recipe with a blend of ground beef, pork, and veal. These homemade meatballs are easy to make, moist, soft, and full of flavor.
For the meatballs, add almond flour to a bowl and cover with enough milk to make it soggy, but not super wet. Let sit for 5 minutes. To a large bowl, add the ground meats, onion & garlic powder, egg, parsley, oregano, pepper flakes, grated cheese, salt, and a few cracks of pepper. Add the almond flour mixture and mix well using your hands. Dip your hands in water and form meatballs, should be enough for 13, but you can make them any size you desire.
To sear the meatballs and make them crusty, preheat a cast iron pan over medium-high heat with 2 tablespoons of olive oil. Once the oil is hot, and half the meatballs and cook until crusty, about 3 minutes, flip and repeat. You don't want to overcrowd the pan, so this needs to be done in two batches.
Add the marinara sauce to a pot and bring to a simmer. Once the meatballs are seared, move them to the marinara sauce. Simmer meatballs uncovered for 35 minutes, carefully stirring a few times.