1 Serving = 5-7 meatballs

INGREDIENTS:

1 lb. ground beef (or bison) 
1 lb. sweet Italian sausage 
2 cloves garlic, minced 
1 sprig fresh rosemary, minced 
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced 
¼ cup roughly chopped flat leaf parsley 
½ small yellow onion, roughly chopped 
½ cup almond meal 
2 eggs, whisked 
1 tsp red pepper flakes 
Black pepper 
¼ cup Full fat sour cream
½ cup finely shredded parmesan
¼ cup bacon fat

INSTRUCTIONS:

1. Remove the Italian sausage from its casing. Mix ground beef all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the 
desired size.
2. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, 
add the meatballs. Fry 5–7 minutes, until bottom is browned.
3. Turn meatballs to opposite side and fry until that side is nicely browned, another 
5–7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite 
done, turn heat to low and cover pan for a few more minutes or put meatballs in a 
warm oven while you fry another batch.

Serve with a side of vegetables of choice.

Makes 20 large or 30 medium meatballs