1 ½ pounds ground pork
1 ½ pounds ground beef (grass-fed)
1/2 cup almond flour
1 1/2 teaspoons of dried basil
1 1/2 teaspoons of dried parsley
1 teaspoon dried oregano
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 large eggs, beaten
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper or non-stick aluminum foil.
Place the ground meats, almond meal, garlic, seasonings, salt, pepper, eggs in a bowl.
Jam your hands in the box and mix it up. Then using those same hands, form the mixture into large golf ball-esk meatballs.
Place the meatballs on the baking sheet and put in the oven for 20 minutes.
Pull them from the oven, let cool and put in sealable containers for the fridge and eat them when you are in a rush or on the go.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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