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 yummy, I didn’t even miss the spaghetti noddles.
Enjoy this Grain-free Meatballs + Marinara Sauce recipe next time you need a quick and easy healthy meal for the family.
- 1 pound fresh ground sirloin , can subsitute ground turkey or chicken
- 1 pound ground pork , can subsitute ground beef, turkey, or chicken
- 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
- 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
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.
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 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.
Can freeze leftover sauce and meatballs in a tightly covered freezer proof container for up to 3 months.