Low Sodium Italian Herb Meatballs

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the meatballs

1 ½ lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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3 tbsp cassava flour
3 tbsp bone broth
4 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh thyme leaves
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp olive oil

For the sauce

1 cup pumpkin purée
1 cup bone broth
1 tbsp apple cider vinegar
3 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
¼ tsp ground turmeric
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, cassava flour, 3 tbsp bone broth, 4 cloves minced garlic, parsley, fresh oregano, fresh basil, thyme, 1 tsp salt, ground ginger, and turmeric. Mix with your hands until just combined — stop as soon as no dry streaks remain.
2
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 2 tbsp each), placing them on a plate as you go. You should have about 18–20 meatballs.

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