Ingredients
2 cups almond flour
½ pound pork
½ pound veal
½ pound beef
1 medium onion, minced
⅔ cloves garlic, minced
½-¾ cup SCD yogurt
2 eggs, beaten
½ cup shredded brick cheese (cheddar, Colby, etc.)
parmesan cheese
parsley
basil
salt
black pepper
cayenne pepper
oregano
2 quarts tomato juice (sauce)
additional parsley (sauce)
additional basil leaves (sauce)
additional crushed garlic (sauce)
200 grams almond flour
227 grams pork
227 grams veal
227 grams beef
1 medium onion, minced
⅔ cloves garlic, minced
120-177 ml SCD yogurt
2 eggs, beaten
56 grams shredded brick cheese (cheddar, Colby, etc.)
parmesan cheese
parsley
basil
salt
black pepper
cayenne pepper
oregano
2 liters tomato juice (sauce)
additional parsley (sauce)
additional basil leaves (sauce)
additional crushed garlic (sauce)
Instructions
- Mix all ingredients with your hands.
- Form balls
- Fry in olive oil in a large pot
- When meat balls are cooked, add 2 quarts/liters of tomato juice, parsley, a few basil leaves and some crushed garlic.
- Simmer for approximately 2 hours.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments