top of page

Week Night Meatballs in Marinara Sauce {grain-free, gluten-free, dairy-free}

Updated: Feb 4, 2021


ree

ree

I, unintentionally, have shared recipes this week that were both regular rotations in my childhood! Spaghetti with Bolognese sauce was a once per week, for sure. Meatballs makes it just a little bit different, and I often alternate between the two. We usually use spaghetti squash as noodles, but sometimes we'll use grain-free noodles like Cappello's almond flour noodles or Jovial Cassava noodles. When zucchini is in season we'll spiralize that up, and sometimes I'll spiralize sweet potatoes for noodles too. LOTS of options in lieu of noodles, and notice how they usually add more veggies to your plate?! Amazing how taking out grains gets you to focus on more veggies, fats, and proteins. No wonder I feel so much better eating this way.


Meatballs are pretty easy to make and this whole meal is definitely in the 30 minute meal territory depending on how fast you work with your balls (had to get a balls joke in here somewhere!)


You start out with a pound of ground beef, add in a finely diced onion, Italian herb blend, eggs, garlic and onion powder, and my beloved Otto's cassava flour in lieu of bread crumbs. I form those into balls a bit larger than a golf ball, roughly 3 tablespoons of meat mixture per ball, then I sear them in a pan of hot olive oil. Turn with a fork to get a sear on all sides of the meat ball, then add your sauce (use jarred for extra easy button!), cover with a lid, and allow to simmer for 15-20 minutes. The result is nice and tender meat balls with marinara sauce, and oh-so easy to scoop up and serve over whatever you'd like! Weekday dinner nourishment for sure.


Let me know below what you like to eat your meatballs and sauce over, noodles or veggies?






 
 
 

Comments


bottom of page