Baked Meatballs
Baked Meatballs ★★★★★
You're going to love this delicious, protein packed meatball recipe! Serve them with pasta, a roasted veggie side or use them in a meatball sub for game day. We've included our quick homemade tomato sauce to this recipe, but using your favorite organic jarred marinara sauce works great too. But we think everyone home cook needs an easy homemade tomato sauce recipe on hand.
Ingredients
- 1 lb organic grass-fed beef, 93% lean
- 1/2 lb ground pork
- 1/2 yellow onion *see instructions for prep
- 2 garlic cloves *see instructions for prep
- 1/3 cup almond flour
- 1 tsp salt
- 1 tsp Italian seasoning
- Fresh cracked pepper
- 1 bunch organic parsley, finely chopped about 1/4 cup prepared
- 1 jar of your favorite organic marinara sauce Or try our delicious and quick homemade sauce!
Sauce:
- 2 tbsp EVOO
- 1/2 onion small diced
- 2 garlic cloves minced
- 1 28oz can organic crushed tomatoes
- 1 8oz can organic tomato sauce
- 1/2 tsp salt
- 1 tsp italian seasoning
- Fresh cracked pepper
Instructions
- Gather all of your ingredients for your meatballs and sauce. Have everything chopped and ready to cook. *If you're choosing not to make the homemade sauce, have your marinara sauce poured into a 9×13 pan.
Meatballs
- Pre heat oven to 350 degrees. Cover a baking sheet with parchment paper and lightly spray with avocado oil. In a large mixing bowl, add the beef, pork, egg, breadcrumbs, chopped parsley, salt, Italian seasoning and a good amount of fresh cracked pepper. For the onion and garlic, you want to either grate them on a cheese grater or we placed ours in a small blender and pulverized them. The juice from the onion and garlic create the most delicious and juicy meatballs. Add the onion and garlic to the meat mixture and gently mix with your hands just until everything is combined. Do not over mix or you will get a tough meatball.
- Make the meatballs by using a medium sized scoop to measure them to be just a little larger than a golfball. Gently roll around in your hands to form them. We got 18 meatballs.
- Bake the meatballs for 15 minutes. Using tongs remove the meatballs from the hot pan and place into your sauce dish.
- Place the 9×13 dish with meatballs into the oven to finish cooking. Another 20 minutes.
Sauce
- As soon as you place your meatballs into the oven to bake, start your sauce. In a large sauce pan, add 2 tablespoon of olive oil, chopped onion, garlic and 1/2 teaspoon of salt. Turn the pan to medium heat. Bring the pan to temperature with the onions and garlic in it. Using a wooden spoon, gently stir around the mixture for about 5 minutes to cook.
- After 5 minutes, gently pour in your crushed tomatoes, tomato sauce, Italian seasoning and some fresh cracked pepper. As soon as it begins to bubble, turn down your heat to medium low and gently simmer for 10 minutes until your meatballs are ready to come out of the oven. Taste your sauce for seasoning, you may prefer more salt and pepper.
- Pour the sauce into a 9×13 baking dish. Gently nestle the meatballs into the sauce and finish cooking for another 20 minutes.
- Serve over your favorite pasta of choice! Enjoy!
Notes
*if you’re not following a dairy free diet, we recommend adding shredded mozzarella cheese to the top of your meatballs after you’ve added them to the marinara sauce. The cheese will melt beautifully over the meatballs and sauce during the last 20 minutes of cooking time.
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