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Paleo Meatballs in Marinara

Paleo Meatballs in Marinara

  • Author: Brittany Dixon
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16-18 meatballs 1x

Description

These paleo meatballs are a perfect entree or side dish and as a bonus — the recipe is dairy-free!


Ingredients

Scale

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.