Mushroom Meatballs with Easy Tomato Sauce

mushroom meatballs

This recipe comes from my book Everyday Paleo Around the World Italian Cuisine.  With December in full swing, easy recipes that nourish your family on cold winter evenings are an absolute must and this recipe fits the bill. My family loves this recipe and I hope yours does too! Remember when you are holiday shopping that all the Everyday Paleo books make wonderful gifts for those that you love. I’ll be back soon with more deliciousness but in the meantime, I hope you enjoy!

Mushroom Meatballs with Easy Tomato Sauce

polpette di funghi in salsa al pomodoro

Succulent meatballs swimming in a sea of easy-to-make tomato sauce! This is comfort food at its finest. Frying the meatballs first will seal in the flavors, and the brightness of the fresh basil at the end ties it all together.

Meatballs
1 pound white mushrooms, finely diced
1 pound ground beef
2 garlic cloves, minced
½ cup Italian parsley, finely minced
2 egg yolks
2 teaspoons sea salt
1 teaspoon black pepper
1-2 tablespoons lard, butter, or ghee for frying the meatballs

Sauce
1 28-ounce can San Marzano whole tomatoes (or other tomatoes of your choice)
3 tablespoons extra virgin olive oil
1 cup fresh basil, chopped
Sea salt and black pepper to taste
1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
4. Remove the browned meatballs from the pan, and set them aside.
5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.

Prep Time: 45 minutes

Cook Time: 30 minutes

Serves: 5-6

Yummy Greek Meatballs

Greek Meatballs

Readers often send me recipes that they have created, and this one looked so good I had to give it a try! Thank you Staci for sharing such a delicious dish with us, our whole family loved it!  Now, I’ll pass it on to all of you.

[Read more…]

Curried Meatballs!

IMG_4247

There’s something about the meatball that my kids absolutely adore and who can blame them!  Meatballs are fun, easy to eat, and as I have discovered over the years, these meaty creations can be made a million different ways besides the standard Italian style meatball that most of us are familiar with.   [Read more…]

Garden Fresh Meatballs

These meatballs are a great spin on the classic meatball – no need for sauce with these and they are full of fresh garden flavors!   I just made them this morning for the kids to have for dinner and I packed a few for myself to take with me to they gym…  Enjoy!

Garden Fresh Meatballs

1.5 lbs ground turkey

1 lb grass fed ground beef

2 zucchinis

1 yam

2 big handfuls spinach

1 12 ounce jar of roasted red peppers

2 cloves garlic

Sea salt and cracked black pepper to taste

2 eggs

1/4 to 1/3 cup almond meal

Grate zucchini and sweet potato.  In a food processor, finely mince spinach, roasted red peppers, and garlic.  Hand mix all ingredients and form into meatballs (I made mine a little bigger then golf ball size).  Bake at 375 in a large baking dish tightly covered with foil  for 40-45 minutes.  Makes 20-25 meatballs

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Marvelous Meatballs!

These are a must try, and yes, I made them in the crock pot but you can also bake these in the oven as well.  Here’s the recipe:

Mix together (use your hands)

2lbs grassfed ground beef

1lb of pork sausage

chopped celery, onions, and carrots

3 eggs

1/2 cup almond meal

lots of dried oregano, garlic powder, cracked black pepper, and a little cayenne

small drizzle of raw honey

Form into large meatballs and cover bottom of crock pot, you might have to stack them depending on the size of your crock pot.

For the sauce mix:

1 16 oz can of diced tomatoes

1 can of tomatoe paste

a large handfull of torn fresh basil

5-6 coarsely chopped garlic cloves

a couple pinches of sea salt

cracked black pepper to taste.

Cover meatballs with tomato sauce and cook all day on low.  These were even better the next day for lunch!!

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