Meatballs and Marinara
These meatballs were such a treat. I would definitely try tossing them over some zoodles or noodles next time I make them. The sauce had delectable flavor. The lycopene in tomatoes acts as an antioxidant and helps with bone health. This recipe only took about 15 minutes to prep!
Serves: 12
Hands-on time: 10 minutes
Total Time: 30 minutes
Gluten free, dairy free
Ingredients
Meatballs:
1 ½ lb ground beef
2 tbsps Italian Seasoning
1 egg
1 tbsp parsley finely chopped
2 tsp salt
1 tsp ground black pepper
Sauce:
12 oz can crushed tomatoes
1 medium onion finely chopped
2 tbsp olive oil (I used avocado oil)
1 bay leaf
1 clove garlic chopped
1 tbsp parsley finely chopped
1 tsp black pepper
Directions
- Preheat oven to 400℉.
- Line a baking sheet with parchment paper.
- Mix the meat, egg, and seasonings together in a large bowl and then roll the balls into about 2-inch sized meatballs.
- Place meatballs on baking sheet and bake in oven for 20 minutes, or until cooked through.
- While the meatballs are cooking, prepare the sauce.
- Add the oil to a pan and heat on medium. Add onions and saute for five minutes.
- Add garlic, canned tomatoes, bay leaf, and pepper. Cook on low-medium heat for 20-30 minutes.
- Serve the marinara over the meatballs and sprinkle the chopped parsley on top.
- Enjoy!
Add parmesan cheese if you would like. You can also make zoodles out of a zucchini and spiralizer and create a pasta dish with these meatballs!
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