Dry Meatballs

Method

1. In a large bowl, combine 150 g of ground meat, 1 small finely grated onion, 1 tsp cumin, 2 pieces of red pepper flakes, 1 tbsp chopped parsley, and 30 g of almond flour.
2. Knead the mixture firmly by hand for about 3 minutes until all ingredients are fully incorporated and the mixture holds together.
3. Divide the mixture into equal portions and shape each one into small, elongated köfte-style meatballs using the palm of your hand.
4. Heat a dry skillet or griddle over very high heat until it begins to smoke, requiring no oil as these meatballs are cooked entirely dry in the Turkish style.
5. Sear the meatballs in the hot dry pan for approximately 1 minute, pressing them lightly and turning once to achieve a charred, crisp exterior.
6. Remove the meatballs from the heat immediately once cooked through and serve as a keto-friendly snack or appetizer.