Serves 4

½ TBSP dried fennel seed
½ tsp dried basil
¼ tsp dried oregano
½ tsp garlic granules
1 tsp sea salt
¼ tsp freshly ground black pepper
1 eggs, whisked
¼ cup water
1/3 cup quick oats (reduce to ½ cup if using Bob’s Red Mill brand gluten-free quick oats)
1 lbs lean ground beef, preferably grass-fed

1 (6 oz.) can tomato paste (use a brand with only one ingredient: “tomatoes”)
2 cans water (use the tomato paste can)
1 TBSP dried basil
1 TBSP dried oregano
¼ tsp sea salt
1 tsp onion granules
2 tsp garlic granules
¼ tsp red pepper flakes
1 TSBP honey

Preheat oven to 350 degrees.

Line 1 large, rimmed cookie sheets with parchment paper.

Make meatballs by combining dry seasonings, eggs and water in a large bowl. Stir in oats. Add ground beef and mix with hands until just combined – don’t over mix. Take a small amount of meat mixture (about ½ TBSP at a time) and roll with your hands to form meatballs.

Bake 25-30 minutes, until cooked through. Transfer to paper towels to drain excess grease.

Meanwhile, add all sauce ingredients to a saucepan, and stir with a whisk to combine. Bring to a boil. Reduce heat, and let simmer for 30 minutes. Add meatballs. (If you are serving the meatballs as an appetizer or want dinner to be ready later when you get home, you can skip the saucepan and add the sauce directly to a crockpot and whisk together. Then add cooked meatballs, stir and cook on low for at least 5 hours for the sauce flavors to fully develop.)

Enjoy alone or serve over pasta or quinoa. We prepare 1 cup uncooked quinoa to serve 4.

Albums: Desserts


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