What You'll Need
For the Meatballs
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1 lb grass-fed ground beef
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1 lb ground lamb, ground pork, or Italian sausage
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1 egg (or substitute with 2–3 tbsp canned chickpea liquid)
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3–4 tbsp fresh Italian herbs, chopped (basil, parsley, oregano, garlic chives, etc.)
or 2 tbsp dried Italian seasoning -
½ tsp sea salt
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½ cup almond flour
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2 tbsp coconut aminos
For the Tomato Sauce
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1 (28 oz) can or jar tomato sauce or crushed tomatoes
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2 cloves garlic, minced or crushed
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½ medium onion, chopped
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3–4 tbsp olive oil
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3–4 tbsp fresh Italian herbs, chopped (or 2 tbsp dried Italian seasoning)
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1 tsp black pepper
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Sea salt to taste
Let's Cook
1. Make the Meatballs
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Preheat oven to 425°F and line a baking sheet with parchment or foil.
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In a large mixing bowl, combine all meatball ingredients. Mix with your hands until just incorporated (tip: wet your hands to prevent sticking).
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Form golf ball, sized meatballs using your hands or a scoop and place evenly on the prepared sheet.
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Bake 15–20 minutes, checking at 15 minutes. If slightly pink in the center, remove. If still red, bake an additional 5 minutes.
2. Make the Sauce
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While the meatballs cook, heat olive oil in a saucepan over medium heat.
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Add garlic and onion, sauté until fragrant (do not burn).
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Stir in tomato sauce, herbs, pepper, and salt. Bring to a simmer.
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Let simmer gently while the meatballs bake.
3. Combine & Serve
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Add baked meatballs into the sauce and let simmer 5–10 minutes.
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Serve hot as an entrée, appetizer, or over spaghetti squash/paleo pasta.
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Ladle extra sauce on top, or use as a dipping sauce for a crowd-pleasing appetizer.
