Mama Maria's Meatballs with Primal Kitchen Marinara Sauce
Prep time
Cook time
Total time
Serves: 8
  • 2 pounds ground beef
  • ¼ cup chopped onion (about 1 small)
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 cup grated Romano cheese (omit if dairy free)
  • 1½ tablespoons Italian seasoning
  • Fine sea salt and ground black pepper
  • 2 cups mushrooms (about 1 pound), finely chopped
  • 3 cups Primal Kitchen Tomato Basil OR Roasted Garlic Marinara Sauce, divided (note: Roasted garlic is about 3g more carbs per serving)
  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the ground beef, onion, garlic, eggs, cheese, Italian seasoning, salt, and pepper. Add the mushrooms to the meat mixture. Slowly stir in ½ cup marinara, and combine well. Add another ½ cup of marinara and combine again. The mixture should be very moist but still able to hold its shape when rolled into meatballs.
  3. Form the mixture into 2-inch meatballs. Arrange the meatballs in a single layer on a rimmed baking sheet. Bake for 35 minutes, turning occasionally, until evenly browned.
  4. Serve with marinara. Store the meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat, place in a preheated 350°F oven for about 3 minutes, until heated through.
Nutritional Information:
351 calories, 18g fat, 37g protein, 8g carbs, 1g fiber
Recipe by Maria Mind Body Health at