Mushroom Meatballs in Tomato Sauce
Paleo, Gluten Free, Low Carb, Fresh herbs help reduce inflammation
Meatballs
1 pound white mushrooms, finely diced
1 pound ground beef
2 garlic cloves, minced
½ cup Italian parsley, minced
2 egg yolks
2 teaspoons sea salt
1 teaspoon black pepper
1-2 tablespoons coconut oil (or olive, but coconut is better) for frying the meatballs
Sauce
1 28-ounce can whole tomatoes (or fresh tomatoes, finely diced)
4 tablespoons extra virgin olive oil
1 cup fresh basil, chopped
Sea salt and black pepper to taste
1. In a large mixing bowl, combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
3. In a large sauté pan, heat the coconut oil over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
4. Remove the browned meatballs from the pan, and set them aside.
5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 5-6
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