Mama Maria's Meatballs with Primal Kitchen Marinara Sauce
Ingredients
- 2 pounds ground beef 85% lean click HERE to find grass-fed MAILED to you
- 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
- Redmond Real Saltand ground black pepper
- 2 cups mushrooms about 1 pound, finely chopped
- 3 cups Primal Kitchen Tomato Basil Marinara divided (note: Roasted garlic is about 3g more carbs per serving)
Instructions
- Preheat the oven to 375°F.
- 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 1/2 cup marinara, and combine well. Add another 1/2 cup of marinara and combine again. The mixture should be very moist but still able to hold its shape when rolled into meatballs.
- 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.
- 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.
Nutrition
Calories: 351 | Fat: 18g | Protein: 37g | Carbohydrates: 8g | Fiber: 1g | P:E Ratio: 1.5