Whole30 Italian Meatballs

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5 from 1 vote

Course: Main Course

Author: Alex Snodgrass

Ingredients

For the Meatballs

2 pounds ground beef
2 eggs whisked
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 tablespoon freshly chopped parsley
2 cloves garlic minced
1/2 cup almond flour
1 tablespoon cassava flour
2 tablespoons olive oil for frying

For the Marinara

2 tablespoons olive oil
1/4 yellow onion finely diced
2 cloves garlic minced
1/2 teaspoon crushed red pepper flakes optional
1 tablespoon tomato paste
salt and pepper to taste
28 ounces whole peeled tomatoes (preferably san marzano)
15 ounce can tomato sauce
1 teaspoon dried oregano
1/4 cup freshly chopped parsley
2 large basil leaves chiffonade
1/4 cup beef broth

Instructions

For the Sauce

Heat 2 tablespoons olive oil in a pot over medium heat. Add onions, garlic, crushed red pepper and season with a little salt and pepper. Saute until onions are tender, about 5 minutes.
Add the tomato paste and saute 1-2 more minutes.
Add the whole peeled tomatoes and using a wooden spoon break up the whole tomatoes by mashing them up. They will continue to fall apart while cooking so they don't have to be perfect. Just break them up as well as you can.
Add in the tomato sauce, oregano, parsley, basil, beef broth and a little more salt and pepper.
Once the sauce reaches a boil, reduce it to a slight simmer and let cook.
Meanwhile, cook the meatballs (method below) and once the meatballs are browned, add them to the sauce (with the excess oil from the frying pan or baking sheet for extra flavor) and simmer, uncovered for 15-20 minutes with the meatballs in the sauce.

For the Meatballs

In a large bowl, combine all of the meatball ingredients EXCEPT for the olive oil. Using your hands, mix the meat until it is well combined.
Scoop out 2 tablespoons of meat and roll into meatballs. Set aside on parchment paper and continue to roll meatballs until all are done.
Heat a large skillet over medium high heat. Set meatballs in the skillet (you may need to do this in 2 batches depending on the size of your skillet, don't overcrowd the pan) and fry meatballs on 2 sides until golden brown, about 3-4 minutes per side. The meatballs don't have to be cooked through, they will continue to cook in the sauce.
Add browned meatballs to the sauce and let simmer until fully cooked through, another 15-20 minutes.

Notes

You can bake the meatballs on a parchment paper lined baking sheet for 20 minutes at 375 degrees F. They should be almost, but not completely cooked through. Add meatballs to the sauce (and any fat in the baking sheet) and let simmer for 20 minutes, or until cooked through and tender.

Freezer Tips:

To freeze, let the meatballs cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, place the container in the refrigerator overnight. Reheat in the oven by placing the meatballs and sauce in an oven-safe dish, covering with foil, and baking at 350°F for about 20-25 minutes, or until heated through. Tossing occasionally to ensure even heating.

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