Italian Meatballs

Meatballs

Prep Time30 mins
Cook Time25 mins
Cook meatballs in sauce5 hrs
Total Time5 hrs 55 mins
Course: Main Course
Cuisine: American, Italian
Servings: 15 of 3 meatballs
Calories: 288kcal

Ingredients

  • 4 lbs lean ground beef
  • 1 lbs Italian pork sausage I use the hot, others may prefer the mild
  • 1/2 bell pepper
  • 1/2 large sweet onion if small use the whole onion
  • 4 garlic cloves
  • 2 eggs
  • 1/4 cup almond flour I buy the Kirkland brand at Costco
  • 1/4 cup fresh grated parmesan
  • 1 tsp dried basil ground in spice mortar
  • 2 tsp dried Italian parsley ground in spice mortar
  • Sea salt and pepper to taste

Instructions

  • Pre-heat oven to 350 degrees. Place meat in a large mixing bowl. In your blender (I use the Ninja Blender) puree the bell pepper, 1/2 sweet onion, and garlic cloves. Set 2-3 TBS to the side, to put in the sauce. Add the rest of the pureed ingredients to the meat. Add the rest of the ingredients to the meat and mix very well with hands. Roll out meat balls with hands, see size in picture, roll until they keep there shape. Place on baking sheet with about 1/4 inch of space between each ball. Bake in pre-heated oven for 25 min. Traditionally they are cooked in a skillet, but the baking method saves so much time! When they are done place the meatballs in the sauce. You will have to gently stir the meatballs in several times to fit them all in the sauce. Let cook on low stirring occasionally for 4-6 hours. Serve with fresh grated parmesan sprinkled on top.

Notes

Makes about 15 servings of 3 meatballs. Calories per serving: 288. Fat per serving: 18g; Carb per serving: 3g; Protein per serving: 33g. These are estimations as it depends on the size you make each of your meatballs. 

Italian Red Sauce

Prep Time10 mins
Cook Time30 mins
Servings: 11
Calories: 85kcal

Ingredients

  • 1 TBS olive oil I use Kirkland brand from Costco
  • 2 chopped garlic cloves
  • 2-28 oz cans of crushed tomatoes I use Hunt’s or Cento
  • 1-28 oz can of tomato sauce I use hunts or Cento
  • 2 tsp of dried basil ground in spice mortar
  • 1/2 tsp dried thyme ground in spice mortar
  • 1/2 tsp dried marjoram ground in spice mortar
  • 1 tsp dried oregeno ground in spice mortar
  • 1/2 cup fresh chopped sweet basil
  • Sea salt and pepper to taste
  • *1/2 tsp of stevia *optional ingredient only used if the sauce is tasting very acidic.

Instructions

  • Heat up olive oil in a 6+ quart heavy duty stainless steel stock pot on medium heat. Once heated add in chopped garlic. Let saute for 2-3 minutes, be sure to not let the garlic burn. Turn heat down to low. Open cans of crushed tomatoes and tomato sauce pour slowly into stock pot. Stir in the puree you saved from the meatball recipe (if available). Add all the dried spices, fresh basil, salt and pepper, and stir. Let simmer on low heat for about 30 minutes.

Notes

Makes 11 – 1 cup servings. Calories per serving: 85. Fat per serving: 1g; Carbs per serving 15g; Protein per serving: 3g. 

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