Meal Menu Idea:
Meatballs in Marinara Sauce
Mashed Cauliflower & Rutabaga ('Cauli-Baga')
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| Photo credit: Rosebud Primne |
MEATBALLS IN MARINARA SAUCE
Paleo / Whole 30 compliant
Serves: 8-10
3 lbs. lean ground beef (grass-fed) or natural ground turkey
2 eggs, well beaten
2 onions, finely chopped
4 cloves garlic, minced
2 Tablespoons chopped fresh thyme
1 Tbs. chopped fresh parsley
1/2 teaspoon sea salt
In a large bowl combine all ingredients. Pull on some latex gloves and mix with hands but do not over process it. Cover the bowl and allow flavors to marinate in the refrigerator for an hour. Form into small meatballs (about the size of a ping pong ball).
Preheat cast iron skillet. Add a dash of olive oil. Place meatballs in one layer, sides not touching. Cook them one batch at a time, browning them on all sides. Use a meat thermometer and cook meat to 160 degrees. (Overcooking causes dryness. Yuck!) Remove meatballs to an oven proof dish and keep covered in a warm oven until all batches are cooked. Serve meatballs in marinara sauce and garnish with extra parsley.
MARINARA SAUCE
Paleo / Whole 30 compliant
2 (28 ounce) cans organic stewed or whole tomatoes
1 (6 ounce) can organic tomato paste
2 cloves garlic, minced
1/2 tsp. crushed red pepper
2 Tablespoons chopped fresh parsley or a liberal amount of dried Italian seasoning
Puree ingredients in a blender or food processor. Heat marinara in a skillet or sauce pan. Bring to a boil and reduce heat to simmer uncovered while meatballs are cooking. Marinara can be cooked ahead and stored in the refrigerator until ready to heat and eat.
Note: Stewed or whole tomatoes are slow cooked and tend to be sweeter and less watery than their diced canned counterparts. Read labels to ensure there are no additives.
Original recipe: Better Homes and Gardens; adapted by w.lynne
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