Saucy Paleo Meatballs

My vote for a hearty, satisfying meal!

*Makes 8 meatballs, for 2 servings

  • 1 pound 100% grass-finished ground beef (or protein of your choice)
  • 1 large egg
  • ¼ cup ground flax meal
  • 1 garlic clove, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1½ teaspoons pink Himalayan salt
  • 1½ teaspoons onion powder
  • 2 tablespoons fresh minced or dried parsley
  • 1 (16-ounce) jar of your favorite marinara sauce
  • Grated goat’s- or sheep’s-milk Parmesan cheese or yogurt, for serving (optional)
  • Zucchini or squash zoodles 

1.     Preheat the oven to 350°F.

2.     In a large bowl, use your hands (or a wooden spoon) to combine the beef, egg, flax meal, garlic, oregano, thyme, salt, onion powder, and 1 tablespoon of the parsley. The mixture should be smooth, but don’t overmix.

3.     Form the mixture into meatballs about 1 inch in diameter and place them on an ungreased rimmed baking sheet. Bake for 12 minutes, or until browned and cooked through.

4.     Transfer the meatballs to a decorative oven-safe baking dish. Pour the marinara over the meatballs to cover. Bake for 5 minutes to heat and thicken the sauce.

5.     Sprinkle Parmesan over the meatballs and garnish with the remaining parsley. Serve warm, with a side of zoodles.