Description
These paleo meatballs are a perfect entree or side dish and as a bonus — the recipe is dairy-free!
Ingredients
For Meatballs:
2 pounds ground beef or bison
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley (1 tablespoon dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 1/2 teaspoons salt
1 teaspoon pepper
1 large egg
For Marinara:
1 (28-ounce) can crushed tomatoes
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley (1 tablespoon dried)
2 tablespoons chopped fresh basil (2 teaspoons dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
To make Meatballs:
Combine all meatball ingredients in a large bowl until thoroughly mixed.
Roll mixture into 2- 2 1/2 inch balls.
Heat a large nonstick skillet over medium-high heat until hot. Add meatballs and cook for 5-7 minutes, turning meatballs to brown on all sides.
Remove meatballs to a plate and keep warm.
Add tomatoes and remaining marinara ingredients to skillet, scraping up any browned bits from the meatballs. Bring to a low simmer. Return meatballs to skillet to cook for another 15 minutes, stirring occasionally.