Perfect Whole30 Italian Meatballs In Marinara Sauce

This is hands down a recipe I from The Defined Dish that I will be making time and time again even when not on a Whole30!!!! SOOOOOOo freakin’ good!

FOR THE MEATBALLS

1. 2 lbs. ground beef

2. 2 eggs, whisked

3. 1 tsp. kosher salt

4. 1/2 tsp. black pepper

5. 1/2 tsp. dried oregano

6. 1 tbsp. freshly chopped parsley

7. 2 cloves garlic, minced

8. 1/2 cup almond flour

9. 1 tbsp. cassava flour

10. 2 tbsp. olive oil, for frying

FOR THE MARINARA

1. 2 tbsp. olive oil

2. 1/4 yellow onion, finely diced

3. 2 cloves garlic, minced

4. 1/2 tsp. crushed red pepper flakes (optional)

5. 1 tbsp. tomato paste

6. salt and pepper, to taste

7. 28 oz. whole, peeled tomatoes (preferably san marzano)

8. 15 oz can tomato sauce

9. 1 tsp. dried oregano

10. 1/4 cup freshly chopped parsley

11. 2 large basil leaves, chiffonade

12. 1/4 cup beef broth

FOR THE SAUCE

1. Heat 2 tbsp. olive oil in a pot over medium heat. Add onions, garlic, crushed red pepper and season with a little salt and pepper. Saute until onions are tender, about 5 minutes.

2. Add the tomato paste and saute 1-2 more minutes.

3. Add the whole peeled tomatoes and using a wooden spoon break up the whole tomatoes by mashing them up. They will continue to fall apart while cooking so they don't have to be perfect. Just break them up as well as you can.

4. Add in the tomato sauce, oregano, parsley, basil, beef broth and a little more salt and pepper.

5. Once the sauce reaches a boil, reduce it to a slight simmer and let cook.

6. Meanwhile, cook the meatballs (method below) and once the meatballs are browned, add them to the sauce (with the excess oil from the frying pan or baking sheet for extra flavor) and simmer, uncovered for 15-20 minutes with the meatballs in the sauce.

FOR THE MEATBALLS

1. In a large bowl, combine all of the meatball ingredients EXCEPT for the olive oil. Using your hands, mix the meat until it is well combined.

2. Scoop out 2 tbsp. of meat and roll into meatballs. Set aside on parchment paper and continue to roll meatballs until all are done.

3. Heat a large skillet over medium high heat. Set meatballs in the skillet (you may need to do this in 2 batches depending on the size of your skillet, don't overcrowd the pan) and fry meatballs on 2 sides until golden brown, about 3-4 minutes per side. The meatballs don't have to be cooked through, they will continue to cook in the sauce.

4. Add browned meatballs to the sauce and let simmer until fully cooked through, another 15-20 minutes.

Serve with spaghetti squash or zucchini noodles!!