Grain-free Meatballs + Marinara Sauce recipe is a healthy, quick and easy meal idea that’s perfect for a family dinner on a busy weeknight.
I love meatballs. I think they are one of the most useful foods ever created. Take any kind of minced or ground meat/vegetables, roll it into a bunch of small balls, fry or bake them, put them all into a luscious sauce to simmer away until they are needed.
A Healthy Grain-free Meatballs + Marinara Sauce Recipe
This recipe is my go-to healthy, easy dinner meal. After this marinara sauce is cooked through, I use my immersion blender to make it semi-smooth, leaving it a little chunky, before adding the balls. The sauce tastes even better when it’s made the day before and can also be successfully frozen for up to 3 months.
Since I’m still in training for my Montreal carbolicious food marathon next week, I sauteed a bunch of my CSA organic Napa cabbage and served the meatballs in sauce on top. Basically it was like a plate of deconstructed cabbage rolls. It was so satisfying, I didn’t even miss the spaghetti noddles.
I prefer to fry the meatballs, instead of baking, so a nice crust forms on the outside of them. The flavor goodies stuck to the bottom are a huge plus when making the sauce in the same pan too.
Enjoy this Grain-free Meatballs + Marinara Sauce recipe next time you need a quick and easy healthy meal for the family.
Grain-free Meatballs + Marinara Sauce Recipe
Ingredients
FOR THE MEATBALLS:
- 1 pound fresh ground sirloin
- 1 pound ground pork
- 2 large eggs , beaten
- 1/2-3/4 cup fresh grated Pecorino Romano or Parmesan cheese
- 1 tablespoon garlic , minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon each salt and pepper
- 1 tablespoon olive oil
FOR THE MARINARA SAUCE:
- 1 14.5 ounce can fire roasted diced tomatoes , undrained
- 1 14.5 ounce diced tomatoes , undrained
- 2 garlic cloves , minced
- 1/4 cup onion , finely chopped
- 1 teaspoon dried basil
- salt and pepper to taste
Instructions
FOR THE MEATBALLS:
- Place all ingredients in large bowl, mix well, and shape into desired ball size.
- Put the olive oil in a heavy bottomed pan and heat over medium heat. When the pan is heated, put in the meatballs, leaving a little space in-between each, and brown on all sides. Remove and set aside.
FOR THE MARINARA SAUCE:
- Using the same pan, leave about 1 tablespoon of meatball drippings, and saute onion over medium low heat until soft.
- Add the garlic and cook for another minute.
- Add both cans of tomatoes, with their liquid, and bring to a boil. Reduce heat and simmer uncovered for about an hour, stirring occasionally.
- Mix in the basil and add salt and pepper to taste. Add the meatballs to the sauce and heat through. Serve over pasta, sauteed cabbage, zucchini noodles, etc.
Recipe Notes & Tips:
- Can substitute ground turkey or chicken for the ground sirloin or pork
- Can freeze leftover sauce and meatballs in a tightly covered freezer proof container for up to 3 months
heather wells says
Your balls look supreme.
[email protected] says
Thank you Heather!