Meatballs and Marinara

claire

MeatballsThese 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

  1. Preheat oven to 400℉.
  2. Line a baking sheet with parchment paper.
  3. Mix the meat, egg, and seasonings together in a large bowl and then roll the balls into about 2-inch sized meatballs.
  4. Place meatballs on baking sheet and bake in oven for 20 minutes, or until cooked through.
  5. While the meatballs are cooking, prepare the sauce.
  6. Add the oil to a pan and heat on medium. Add onions and saute for five minutes.
  7. Add garlic, canned tomatoes, bay leaf, and pepper. Cook on low-medium heat for 20-30 minutes.
  8. Serve the marinara over the meatballs and sprinkle the chopped parsley on top.
  9. 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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