WHOLE30 MEATBALLS AND SAUCE
Easy, DELICIOUS Italian Whole30 meatballs and sauce with ground turkey, almond flour, and Italian seasoning. A healthy, low-carb recipe that families love!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 22
Steps:
- Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil and lightly coat them with nonstick spray, or line them with parchment paper or silicone baking mats. (If you are making vegetable noodles to serve with the meatballs, I recommend prepping them now so that they are ready to serve when the meatballs finish cooking. If you are making homemade sauce, I like to start this simmering before the meatballs go in the oven so that it is ready as well.)
- In a small bowl, whisk together the almond flour, garlic, oregano, onion powder, fennel, salt, red pepper flakes, and nutmeg until the ingredients are evenly combined.
- Add the turkey to a large bowl. Sprinkle the almond flour mix over the top. Add the beaten egg and parsley. With a fork or your hands, gently combine the ingredients until everything is evenly distributed. Be careful not to overwork or compact the meat, or the meatballs will be tough.
- With a small scoop or spoon, scoop the meat and shape into 1 1/2-inch balls, again being careful not to compact the meat. Arrange on the baking sheets. You will have about 34 meatballs total. If using store-bought sauce, warm it up while the meatballs cook.
- Bake for 10 minutes, and then remove the baking sheet from the oven. Using tongs, gently turn the meatballs and return them to the oven, switching the position of the sheet pans on the upper and lower racks. Continue baking until cooked through, about 5 additional minutes. Serve hot with vegetable noodles, sauce, and a sprinkle of fresh parsley.
- For Homemade Whole30 Tomato Pasta Sauce: Heat the olive oil in a large, deep skillet over medium high. Add the garlic, onion, salt, and pepper. Cook for 5 minutes, until the onion is soft. Add the crushed tomatoes, diced tomatoes, basil, and oregano. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, about 14 minutes. Taste and adjust the seasoning with more salt and pepper as desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 185 kcal, Carbohydrate 3 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 236 mg, Fiber 1 g
SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
Steps:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
- Chop the onion very finely.
- Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
- Serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
SPANISH MEATBALLS
Saucy, rich, melt in your mouth meatballs just like those you'll find in Madrid Tapas Bars. Recipe adapted from The New Spanish Table.
Provided by Marissa Stevens
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- Add breadcrumbs, milk, and finely chopped onion to a large bowl; stir until well combined and let stand 5 minutes.
- To breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and parsley. Knead mixture gently until thoroughly combined (do not overwork or your meatballs will be tough). Cover and refrigerate while you make the sauce (about 40 minutes).
- Meanwhile, in a medium saucepan heat 1 tablespoon of the olive oil over medium heat until hot. Add onion and carrot; cook and stir until softened and starting to brown, 5-7 minutes. Add paprika, tomatoes plus 1/4 cup of their juice and brandy. Increase heat to high; cook and stir 1 minute, or until reduced slightly. Stir in wine and chicken stock and bring to boil; reduce heat to medium-low. Partially cover and simmer 30 minutes, stirring occasionally. Season with salt to taste.
- Puree half of the sauce in a standard blender and return to saucepan. Or puree half of the sauce right in the saucepan with an immersion blender. Place over low heat to keep warm while you prepare the meatballs. (Add chicken stock as needed if sauce is getting too thick.)
- To make the meatballs, spread a thin layer of flour on a large plate and set a parchment lined rimmed baking sheet nearby. Use a teaspoon or 1-tablespoon scoop to portion meatball mixture into about 1 1/4-inch diameter ragged portions and place side by side on baking sheet. Gently roll each ragged portion between between cupped hands into a ball, returning meatballs to baking sheet as you go. Then gently roll each meatball in flour, shaking off any excess and return to baking sheet.
- Heat 1 tablespoon of the olive oil in a large, non-stick skillet over medium-high heat. Add half of meatballs and brown on all sides, 3 to 5 minutes. Transfer browned meatballs to bowl. Repeat with remaining olive oil and meatballs.
- Add 1/3 cup water to empty skillet; cook and stir, scraping up any brown bits and add to sauce.
- Add browned meatballs and any accumulated liquid to sauce and gently stir to combine; bring to simmer. Reduce heat to low and cover; simmer 5 to 7 minutes to cook meatballs through completely. Remove from heat to cool slightly, about 5 minutes. Transfer meatballs and sauce to cazuela or other shallow serving bowl and garnish with fresh parsley. Serve.
Nutrition Facts : Calories 376 kcal, Carbohydrate 10 g, Protein 18 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 103 mg, Sodium 602 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MEATBALLS IN CHERRY SAUCE
A ruby-red cherry glaze made with pie filling gives homemade meatballs festive color for a Christmas get-together. Everyone will love the zesty, sweet-tart flavors, too.-Rita Chabot-Schultz, Ballwin, Missouri
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine the first six ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 11-13 minutes or until cooked through. Drain on paper towels., In a large saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until thickened. Add meatballs; heat through, stirring gently.
Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 169mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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