Red Meat Allergy Friendly Paleo Marinara-Basil Meatballs with Sauce

Total time55 min

Prep time20 min

Cook time35 min

Red Meat Allergy Friendly Paleo Marinara-Basil Meatballs with Sauce

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef 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).
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
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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