Anti Inflammatory Paleo Marinara-Basil Meatballs with Sauce

Total time55 min

Prep time20 min

Cook time35 min

Anti Inflammatory Paleo Marinara-Basil Meatballs with Sauce

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 large egg
3 tbsp almond flour
3 cloves garlic, finely minced
¼ cup fresh basil leaves, finely chopped
1 tsp dried oregano
½ tsp red pepper flakes
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil

For the sauce

2 tbsp olive oil
4 cloves garlic, thinly sliced
1 can (28 oz) crushed tomatoes
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ cup fresh basil leaves, torn

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, minced garlic, chopped basil, dried oregano, red pepper flakes, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks remain; overmixing tightens the texture.

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