Monday, November 20, 2017

Easy Paleo Sunday Meatballs




Spaghetti and Meatballs are the Hallmark of a proper Italian Sunday. When the weather gets cooler, a bowl of pasta is like a big hug and comforting in all of the best ways. Meatballs just taste better on Sundays. I posted a quick picture of these meatballs on my Instagram stories last night and got tons of comments asking for the recipe- so here you go! This is probably the most un-appetizing picture I've ever posted, but hope to update it next time I whip these up, which will likely be very soon since this a menu staple in our house.

This is my base meatball recipe and what I always go by. Turkey, pork, sausage, beef- it all works! I keep the ratio of meat to seasonings the same and tweak as I need depending on what I am making. One thing that always makes a big difference is browning the meatballs on the stove for a bit, and then finishing them in the oven. If you have time to babysit the meatballs for a few minutes on the stove, don't skip this step!

I LOVE meatballs mixed with breadcrumbs and parmesan, but I promise you won't even miss it with this recipe. The flavor is amazing, especially if you have fresh basil on hand. We had these with a simple marinara over spaghetti squash for a healthier Italian Sunday.

Enjoy!

Easy Paleo Sunday Meatballs
1.5 lbs. ground beef (I like 80/20 for these)
2-3 cloves garlic, minced
1 egg
handful fresh basil, chopped
1.5 tsp. salt
1 tsp. fresh ground pepper

Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.

Combine all ingredients in a medium bowl and mix with your hands until combined. (be careful not to over-mix!) Roll into ping pong sized balls and place on your prepped baking sheet. 

Heat a skillet over medium-high heat with 1 Tablespoon of olive oil. Place meatballs in skillet and brown for 10 minutes, rotating every 2-3 minutes. You may have to do these in batches. Once they are browned, transfer back to the baking sheet. Bake for another 10 minutes or so. 

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