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Italian Meatballs with Red Sauce

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  • Italian Meatballs with Red Sauce

    I am not Italian, although, I often get asked if I am. I have never been to Italy, the closest I have gotten is watching the Real Housewives of New Jersey on TV, trashy, I know. If you are Italian and grew up with homemade sauce made from backyard tomatoes that stewed all day long, my apologies. I am all about quick and easy in the kitchen and my version of Italian meatballs with red sauce is both.



    Italian Meatballs with Red Sauce
    Recipe by Healthy Living How To

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Serves: 4-6

    Ingredients

    Red Sauce
    • (2) 14.5 oz. Cans Muir Glen Organic Diced Tomatoes with Basil and Garlic
    • 5 Tbsp. Bionaturae Organic Tomato Paste
    • 1 tsp. Celtic Sea Salt
    • 1/2 tsp. Black Pepper
    • 1 tsp. Dried Basil
    • 1 Garlic Clove
    • 1/2 tsp. Oregano
    • 2 pkts. NuNaturals No Carbs Blend Stevia Packets


    Meatballs
    • 1 lb. Fresh Pork Italian Sausage
    • 1 lb. Grass Fed Ground Beef
    • 3 oz. Parmesan, Asiago, Romano Shredded Cheese Blend
    • 1 Large Organic Egg


    Directions

    1. Throw all sauce ingredients into high speed blender and blend on high for one minute
    (if you have a Vitamix with the soup variable like I do you can skip step 2).
    2. Pour sauce into saucepan, bring to boil then reduce heat to simmer while meatballs bake.
    3. In a bowl, mix together pork, beef, cheese and eggs with your hands.
    4. Roll into 2 oz. balls and place each meatball into muffin tin.
    5. Bake at 375F for 22 minutes or until internal temp is 160F.
    6. Plate meatballs, smother in sauce, top with fresh or dried basil and a sprinkle of cheese.

    Enjoy with a glass of red!

    Have a Happy Healthy Friday!
    My Blog: Healthy Living How To
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  • #2
    i do a similar meal on sundays for the whole week .. i make my own gravy (yes im italian LOL) ... and i dont use any cheese .. but its a GREAT meal!
    started at 310 July 23rd 2011 ... workin and workin!

    my journal - http://www.marksdailyapple.com/forum/thread34980.html



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    • #3
      I snuck some pureed beef liver into my meatball mix last week, maybe 4 oz for 2 pounds ground meat. Not noticeable at that level. I have to ask, why the stevia? I was always told that a sweetener was only needed if the tomatoes were inferior.
      Wheat is the new tobacco. Spread the word.

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      • #4
        I add pureed liver to my meatloaf -- besides the health boost, it seems to help with binding. The meatballs are my next step.

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        • #5
          agreed on the stevia ... not needed at all
          started at 310 July 23rd 2011 ... workin and workin!

          my journal - http://www.marksdailyapple.com/forum/thread34980.html



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          • #6
            Originally posted by IvyBlue View Post
            I snuck some pureed beef liver into my meatball mix last week, maybe 4 oz for 2 pounds ground meat. Not noticeable at that level. I have to ask, why the stevia? I was always told that a sweetener was only needed if the tomatoes were inferior.
            I agree, the stevia is not necessary. However, I have a very picky 17 yr. old who will only eat spaghetti sauce that "grandpa" makes. Which is doctored up Ragu, and is rather sweet. Well, it worked as he ate his plate of meatballs with sauce and then asked for more. I don't usually cater to him, in our house, if you don't like what I make then you make your own food, however, I really wanted to sit down as a family without complaints. You gave me a great idea though, I think I might sneak some liver in them next time.
            My Blog: Healthy Living How To
            sigpic

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