I am a self proclaimed Italian.
As newly weds Adam and I traversed the ancient streets of Venice and Florence on our honeymoon. Lost and in love we stumbled upon the quaintest local restaurants, cafes, and vendors off the beaten tourist path.
I was changed in a way that I still can’t put to words. I saw beauty, tasted heaven, and smelled the fragrant perfumed air that is Italy.
Since those days I have sought to re-create Italy in our home! Many of my dishes are served on Vietri porcelain, wine is a constant at dinner time (when I’m not pregnant), and an Italian dish is on the menu at least once very week or two.
As a proficient paleo adherent many of my recipes have been altered to accommodate dietary needs. Here’s a take on an old classic… Italian meatballs!
1 lb. grassfed beef
2-3 tbsp. “grated” onion
1 1/2 tbsp. coconut flour
1 tsp. sea salt
2 tsp. Italian seasoning
1/4 tsp. garlic powder
Form the meat mixture into meatballs 2 inches in diameter.
Saute your meatballs in 2-3 tbsp. extra-virgin olive oil over medium high heat. Flip every 3 minutes until your meatballs are cooked through (roughly 15 minutes).
Add a can of your favorite spaghetti sauce (I make my own, but love Mario Batali’s brand at Publix). Saute for an additional 5-10 minutes.
Serve with julienned basil, and enjoy!
My family approved:)