Grass-Fed Meatball Marinara
Ground grass-fed beef meatballs bound with egg and breadcrumbs, simmered in marinara sauce. Served over a choice of pasta, rice, or vegetable base.
Ingredients
Method
Combine ground beef, breadcrumbs, egg, minced garlic, parmesan, Italian seasoning, salt, and black pepper in a large bowl. Mix gently with your hands until just combined; do not overwork.
Form mixture into 12 equal meatballs, each about 2 inches in diameter. Place on a plate.
Cook pasta (or your chosen grain/vegetable base) according to package directions while meatballs cook; drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add meatballs in a single layer and brown for 3–4 minutes per side until golden. Transfer to a plate.
Pour marinara sauce into the same skillet and bring to a simmer over medium heat. Return meatballs to the sauce and simmer gently for 12–15 minutes, stirring occasionally, until meatballs are cooked through.
Divide cooked pasta or base among bowls. Top with meatballs and sauce. Garnish with fresh parsley and additional parmesan if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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