Vegan Paleo Marinara-Basil Meatballs with Sauce
Total time55 min
Prep time20 min
Cook time35 min
4.5(6)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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