Meatballs with Marinara Sauce

Hi Everyone!
Sorry I didn't post last week, I was on my honeymoon (8 months later) in the Dominican Republic! It was a lot of fun and really relaxing but I'm ready to get back to it with this weeks recipe, Meatballs and Marinara Sauce. YUM! Hopefully soon I will post some recipe related to our trip and some pictures but in the meantime, this is an awesome recipe that is sure to please the whole family. Serve over spaghetti squash (recipe coming soon) or with an extra veggie! I made mine with some roasted brussels sprouts.

Meatballs

Ingredients:

1 medium zucchini- finely chopped (with food processor or you can use a grater)
2 small or 1 medium yellow squash- finely chopped (w/ food processor or grater)
1 small onion- finely chopped (w/ food processor or grater)
2 eggs
1 cup almond meal
2 lbs meat- I use 1 lb. grass-fed beef and 1 lb. ground pork
Salt and Pepper

Preparation:

1. Preheat oven to 350 degrees

2. Put the chopped zucchini, squash and onion in a strain to get rid of some of the extra liquid.

3. Combine all ingredients and use your hands to mix together.

4. Use a ice cream scooper or large spoon to scoop out meat mixture and gently roll into meatballs. Use scooper to create uniformity to your meatballs. Place on baking sheet. No need to prepare the sheet with anything as the juices from the meat will prevent from sticking. Should make about 25-30 meatballs.

 

5. Bake in oven 20 minutes

6. Move to another sheet and save drippings for sauce

Marinara Sauce

Ingredients:

1/2 med. onion-chopped
4 celery stalks- chopped
4 carrots- chopped
3 garlic cloves- chopped or pressed
3 cups chicken broth (preferably homemade)
1 small can organic tomato paste
1 large can organic crushed tomatoes
3 sprigs thyme (tied into a bundle)
1 tablespoon salt
1/2 tablespoon pepper

Preparation:

1. In a large stockpot over Med- high heat, add meat drippings and cook onion, celery and carrots stirring occasionally until slightly soft.

2. Add garlic and cook a 2 more minutes

3. Add chicken broth and bring to a boil.

4. Once at a boil, reduce heat to Med-low and add tomato paste, crushed tomato, salt, pepper and thyme bundle. Cover only half of the pot with a lid and allow to cook for 1 hour.

5. Add meatballs to sauce and continue to cook covered for 15 mins.

6. Serve with spaghetti squash or other veggies.

[Insert picture of finished plate here because I forgot, but I think we know what meatballs and sauce look like :)]

ENJOY!! This is literally the best sauce recipe I have ever made!! Go Me!