If it ain’t broke don’t fix it…unless you can turn it into a super healthy alternative and it still taste just as amazing as your mother in laws.
My mother in law is known for her amazing meatballs. If you have ever had Floriana’s meatballs you know it pretty like eating a small taste of heaven. We like to put her to work when she comes and make a big batch for us. They never last long because we gobble them right up.
I’ve been craving them and after seeing a healthy paleo version in my new favorite book Body Love I decided to give it a go. I had every intention of these tasting like cardboard. I was fully prepared for them to be super hard, taste like crap and then I have to make everyone something different…BUT THEY WERE SOOOOO GOOD!
I almost cried when my super picky five year old said, “Man I love Nonna Flo’s meatballs.” I was proud as hell to let him know THOSE were not Nonna Flo’s his Momma made those! Y’all call it a Christmas Miracle he not only had seconds, but thirds.
Sharing the recipe below because its super yum and easy! Two things to note: I made these on a Sunday kept in the fridge over night for an easy pull out dinner Monday night. My family threw these bad boys on top of spaghetti and I opted to skip the pasta and serve over zoodles for an even healthier version!
Saucy Paleo Meatballs (Body Love by Kelly Leveque pg 108)
1 pound of grass fed ground beef
1 large egg
1/4 cup of flax meal (found mine at whole foods in the vitamin section)
1 garlic clove, minced (mine came from a container! just as good)
1 tbs dried oregano
1 tbs dried thyme
1.5 teaspoons of pink Himalayan Salt
1.5 teaspoons onion powder
2 tablespoons of fresh minced or dried parsley
1 (16 ounce) jar of your favorite marinara sauce (When we don’t have it freshly made we love Rao’s also found at Whole Foods)
Grated goats or sheets milk Parmesan Cheese (optional)
Whole grain Pasta or zoodles
- Preheat the oven to 350 degrees
- In a large bowl, use your hands to coming the beef, egg, flax meal, garlic, oregano, thyme, salt, onion powder, and 1 tablespoon of the parsley. The mixture should be smooth but don’t over mix.
- For the mixture into meatballs about 1 inch in diameter and place them on an undressed baking sheet. (NOTE: I actually put mine in a cupcake pan) Bake for 12 minutes or until browned and cooked through.
- Transfer the meatballs to an oven safe baking dish. Pour the marinara over the meatballs to cover. Bake for 5 minutes to heat and thicken the sauce.
- Sprinkle with parmesan over the meatballs and garnish with parsley. Serve over zoodles (NOTE: I do not heat up my zoodles I like them with a little crunch and the heat from the meatballs and sauce warm them up without making them soggy.)
If you make these let me know what you think!