(Paleo, Whole 30, GAPS, SCD, low FODMAP)
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.