Whole30 Meatballs And Sauce Recipes

WHOLE30 MEATBALLS AND SAUCE

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.

WHOLE30® MEATBALLS

Steps:

• Combine onion and garlic in the bowl of a food processor; puree until finely minced.
• Transfer onion mixture to a large bowl and add beef, pork, egg, salt, pepper, basil, oregano, balsamic vinegar, tomato paste, and red pepper flakes. Mix with your hands until all ingredients are evenly distributed.
• Grease a cast iron griddle or pan with grapeseed oil and place over low heat until hot.
• Use an ice cream scoop to form meatballs; place them directly onto the heated griddle. Don't overcrowd.
• Cook, turning occasionally, until browned on all sides, 15 to 20 minutes per batch. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a paper towel-lined plate.

WHOLE30 BEEF & MUSHROOM MEATBALLS IN MARINARA SAUCE

Steps:

• PULSE mushrooms, sea salt, black pepper, garlic cloves and basil leaves in a food processor until it is completely minced and well-combined. Set aside in a bowl for about 10 minutes, draining any excess water that is created from the mushrooms.
• PREHEAT oven to 400 degrees Fahrenheit.
• After draining excess water from the mushroom mixture, gently MIX in egg, ground beef and almond flour until well-combined.
• FORM 16 2-inch meatballs with your hands and arrange in a cast-iron skillet.
• BAKE for 10 minutes per side, pouring in marinara sauce when there is 5 minutes left of baking.
• SERVE amongst 4 bowls, storing any leftovers in the fridge for up to 3 days.
• Enjoy!