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Classic Meatballs In Spicy Tomato Sauce

Classic Meatballs In Spicy Tomato Sauce Recipe - What could be better than tender and juicy meatballs? How about tender and juicy meatballs slow cooked in a rich and spicy tomato sauce? It’s one of those recipes where every ingredient plays a part in making it special. The sauce gets richer as it cooks with the meatballs, and the meatballs get better as they cook in the sauce. Serve over zucchini noodles.

SERVES 6
MACROS
Fat: 16 g
Carbs: 8.3 g
Net carbs: 7.5 g
Protein: 18.8 g
Fiber: 0.8 g
Classic Meatballs In Spicy Tomato Sauce recipe

Ingredients

  • 1 lb (454 g) ground beef
  • 1 egg
  • 2 tbsp (13 g) almond flour
  • ¼ cup (25 g) grated Parmesan cheese
  • 4 cloves garlic, finely minced, divided
  • ½ large onion, grated
  • 1 tsp sea salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • 2 tbsp (8 g) chopped fresh parsley
  • 2 tbsp (30 ml) avocado oil
  • 1 tsp crushed red pepper flakes
  • 1 (28-oz [794-g]) can fire-roasted crushed tomatoes
  • 2 tbsp (5 g) chopped fresh basil leaves, divided

How to make Classic Meatballs In Spicy Tomato Sauce

  1. Add the ground beef, egg, almond flour, Parmesan cheese, half of the garlic, onion, salt, pepper and parsley to a large mixing bowl. Use your hands to combine all the ingredients. Do not overmix. Use a cookie scoop to measure out equal amounts of the meat mixture, form them into balls and transfer them to a tray. You should get 12 to 16 meatballs.
  2. Preheat the oven to 325°F (170°C, or gas mark 3).
  3. Heat a large Dutch oven or oven-safe pot over medium-high heat and add the avocado oil. Once the oil is hot, sear the meatballs for 2 to 3 minutes on all sides until they are brown. Sear the meatballs in batches if your pan is not large enough to hold them all at once. Remove the meatballs from the pan and set them aside.
  4. Add the remaining garlic and the crushed red pepper flakes to the same pan and sauté for 1 minute, or until the garlic is fragrant. Immediately add the tomatoes to the pan and stir to scrape up all the brown bits from the bottom of the pan. Stir in half of the basil leaves and return the meatballs to the pot. Nestle the meatballs into the sauce; it’s okay if they are not submerged in the sauce.
  5. Cover the pot, transfer it to the preheated oven and cook for 90 minutes. Remove the meatballs from the oven and let them rest for at least 5 minutes. Uncover the pot, taste the sauce and season with salt and pepper if necessary. Garnish the meatballs with the remaining basil leaves.