Sun Dried Tomato Cheesy Meatballs

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  80/20 Ground Beef(482g)
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  Ground Pork(482g)
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  Egg, Whole, Large
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  Almond Flour, Blanched(120g)
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  Tomatoes, Semi-Dried, In Oil(142g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic(240g)
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  Tomato Paste(60g)
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  Oregano, Dried(15g)
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  Basil, Fresh(15g)
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  Vegetable oil(15g)
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  1 tablespoon salt and pepper to taste
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  Olive oil
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  Pasta Sauce, Marinara, Canned(425g)
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  Cheese, Mozzarella, Fresh(184g)

Instructions

1. 1Combine the ground beef, ground pork, eggs, almond flour, sun-dried tomatoes (drained and chopped, reserving the oil), parmesan, garlic, tomato paste, oregano, and fresh basil in a bowl. Season with salt and pepper, then mix until just combined. Shape the mixture into 12 equal meatballs, about palm-sized.
2. 2Heat the vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat for 1 minute. Working in batches to avoid crowding, cook the meatballs for 5–7 minutes, turning occasionally, until browned on all sides. Transfer cooked meatballs to a plate.
3. 3Pour the reserved sun-dried tomato oil into the same pan over medium heat. Add the marinara sauce and stir for 1–2 minutes until warmed through.
4. 4Return the meatballs to the pan with the sauce. Bring to a gentle simmer over medium heat, then reduce to low, cover, and simmer for 15–20 minutes until the meatballs are cooked through (internal temperature 160°F) and the sauce has slightly thickened.
5. 5While the meatballs simmer, preheat your broiler to medium-high heat during the last 5 minutes of cooking time.
6. 6Top each meatball with a slice of fresh mozzarella cheese. Transfer the pan to the broiler (3–4 inches from the heat) and broil for 2–3 minutes until the cheese is melted and lightly golden.
7. 7Let the pan cool for 2 minutes, then divide the meatballs and sauce evenly into 6 airtight containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.