Italian Meatballs

 

 

To tell you the truth I’ve been really confused lately with all the diets/ eating plans/ eating trends that seem to appear every other day like mushrooms after rain… So am I eating right? And the next thing I usually ask myself is what is right?

I do eat more meat than I did while I was in Romania (where I mostly lived on cheese and tomatoes and basil) combined with lots and lots of cheese… which probably means I exagerate with proteins just because I got really scared of carbs.

Until I figure out, what is what I made these italian meatballs for A. and he really enjoyed them with a generous side of spelt pasta. I just had a spicy tuna salad… recipe soon.

 

 

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INGREDIENTS FOR 2 SERVINGS:

1/2 pound organic grass-feed ground beef (from ALDI, only $5.50 per pound)

2 tbsp goat cheese

1 organic egg

parsley

basil

oregano

5 small garlic cloves

1 small yellow onion

1 cup peeled and cut tomatoes

almond flour

pink salt &fresh ground pepper

 

Preheat oven at 370 F.

Cut the onion in half. Cut one of the pieces in half again, clean it/ wash it and chop it in really small pieces.

Chop about 2 tbsp of italian parsley.

Crush 2 garlic cloves and combine with the onion.

Mix the ground beef with the egg, garlic and onion, parsley, pink salt & fresh ground pepper, basil and oregano.

Form meatballs the size of a golf ball and roll them in almond flour.

Heat a frying pan, add 1 tbsp olive oil and fry the meatballs until golden.

 

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While the meatballs are frying, chop the rest of the onion, crush the garlic, chop some parsley and cut the tomatoes in small pieces.

Heat another pan (I used a cast iron pan; use an oven safe pan), add 1 tbsp olive oil and sauté the onion for 3-4 minutes.

Add the garlic and the tomatoes.

Season with pink salt & fresh ground pepper, parsley, basil and oregano.

Add the meatballs into the tomatoe sauce and transfer pan from stove to oven.

Let the meatballs cook for about 25- 30 minutes.

 

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Serve with parmesan over pasta or as side dish for mashed potatoes, broccoli or brussel sprouts.

 

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 ENJOY!

 

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