Italian Meatballs with Tomato Basil Sauce
One of the things I love about this recipe is just how fast it is to make. I don’t often have time to create elaborate meals, and this recipe is something I can whip up in under 30 minutes for dinner.
Servings: 18 meatballs
Calories: 42kcal
Ingredients
Meatballs
- 1/2 lb grass-fed ground beef
- 1 egg
- 2 tablespoon olive oil (or avocado oil) + more to cook with
- 2 tablespoon Italian seasoning
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon garlic powder omit for low FODMAP
- 1 teaspoon onion powder optional - omit for low FODMAP
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Sauce
- 14 oz diced tomatoes, or equivalent of chopped fresh tomatoes
- 1/4 cup fresh basil, finely chopped
- 4 cloves garlic, minced substitute diced green onion for low FODMAP
- salt
- pepper
Instructions
- In a large mixing bowl, combine the ground beef, egg, 2 Tablespoons of olive or avocado oil, Italian seasoning, parsley, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Form 18-20 small (golf ball sized) meatballs.
- Pan fry the meatballs in additional olive or avocado oil. When they’re browned, add in the diced tomatoes and simmer for a few minutes before adding in the basil, garlic, salt and pepper.
- Serve by itself or with some Paleo pasta.
Notes
Meatballs freeze well, so make extra!
Nutrition
Serving: 1meatball | Calories: 42kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 143mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg