MAMA MIA, HELLO MEATYY BALLSSSS
Step 1: SEAR EM’ BABY!
Step 2: BAKE EM’
Craving some Italian? These are sure to cure those taste buds! So delicious. Be sure to use either grass fed beef or Kobe beef. As far as the seasonings go, you gotta just go with your gut. I approximated all my seasoning measurements. Just let your inner cook come out! A few things:
- garlic and onion powder has never hurt anyone, it’s alright to be a little hand heavy with these
- Be CAREFUL with the salt, don’t over do it
- If you don’t have balsamic glaze, use a little maple syrup and balsamic vinegar. Just remember you don’t want to make them watery…
Classic Italian Meatballs
Ingredients:
- 1 lbs of organic grass fed beef
- ¼ cup of coconut flour
- 1 tsp salt
- ½ tsp pepper
- 2 tsp of garlic powder
- 2 tsp onion powder
- ½ Tbs of dried basil
- ½ Tbs of dried oregano
- 1 tsp of red chili peppers
- 1 Tbs of balsamic glaze
- 1 tsp of garlic salt
- 1 egg
Tomato Sauce:
- 2 (28 oz.) cans of tomato sauce
- 1 (16 oz.) can of pureed tomatoes
- 1 (16 oz.) can of diced fire roasted tomatoes
Directions
- Preheat the oven to 350 degrees
- Coat a roasting pan with olive oil and tomato sauce
- Combine all the meatball ingredients in a large bowl and mix until everything is well incorporated
- Heat a large pan over the stove on high heat, coat with olive oil
- Make 1 inch size meatballs and place them into the hot pan
- Sear two sides of the meatballs to liking, make sure not to cook them all the way through!
- Place seared meatballs into the roasting pan and place in the oven for 15 minutes
- Place all the tomato sauce in the same pan you used to sear the meatballs
- Place on low heat
- Take the meatballs out of the oven and transfer to the tomato sauce
- Cook on low/medium heat for around 10 minutes
The Baconista 