It's another guest post day! Yes friends I am still busy ignoring you while I study. In fact, my exam is tomorrow so I better get back to my cue cards! Please send me some good vibes between 9am-12pm MST tomorrow. I would totally appreciate it!
Today, Louise Hendon of Paleo Flourish Magazine and author of the Essential Paleo Cookbook is here sharing one of her quick and easy recipes – Italian Meatballs with Tomato Basil Sauce.
Please make sure you visit her on her website, as well as her social media sites which I have linked below (just after you finishing reading this recipe of course).
I used to think all meatballs were Paleo – after all, it’s just supposed to be a ball of meat and spices topped with a sauce right?
I soon learned that unless you make your own meatballs, they’re likely to contain flour or another grain in them. And then the sauce that often comes with meatballs pretty much always has added sugar if not cornstarch or flour.
So, I started to make my own meatballs to eat! They’re remarkably easy to make, and you can omit the flour without losing much of the texture. The egg helps to hold the meat together well and also helps to keep the meatballs moist.
One of the things I love about this recipe is just how fast it is to make. I don’t often have time to create elaborate meals, and this recipe is something I can whip up in under 30 minutes for dinner.
I’ve put together some step-by-step photos to help you understand just how simple this Paleo Italian meatballs recipe is. Hope you enjoy it!
Add all the meatball ingredients into a large mixing bowl.
Using your hands, or a mixer, combine all the ingredients together really well. Form small golf-sized balls from the mixture.
Place 2 tablespoons of olive or avocado oil into a frying pan and pan-fry the meatballs. When the meatballs are browned, add in the diced tomatoes.
Add in the rest of the sauce ingredients, and cook until the meatballs are done (you can cut one open to check).
Enjoy by the meatballs by themselves, with a salad, or with some of Erin’s Simple Summer Zucchini and Tomato "Pasta."
Italian Meatballs with Tomato Basil Sauce Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
½ lb (225 g) grassfed ground beef
2 Tablespoons olive oil (or avocado oil) + more to cook with
2 Tablespoons Italian seasoning (this brand is SCD legal)
¼ cup fresh parsley, finely chopped
1 teaspoon garlic powder (omit for low FODMAP)
1 teaspoon onion powder (optional - omit for low FODMAP)
1 teaspoon sea salt (this is my favourite brand)
½ teaspoon black pepper
1 can (14 oz) diced tomatoes, or equivalent of chopped fresh tomatoes (I use this brand)
¼ cup fresh basil, finely chopped
4 cloves garlic, minced (substitute diced green onion for low FODMAP)
Salt and pepper to taste
1. In a large mixing bowl, combine the ground beef, egg, 2 Tablespoons of olive or avocado oil, Italian seasoning, parsley, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Form 18-20 small (golf ball sized) meatballs.
3. Pan fry the meatballs in additional olive or avocado oil. When they’re browned, add in the diced tomatoes and simmer for a few minutes before adding in the basil, garlic, salt and pepper.
4. Serve by itself or with some Paleo pasta.
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