paleo italian meatballs.

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.

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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!

Combine:

1 lb. grassfed beef

1 egg

2-3 tbsp. “grated” onion

1 1/2 tbsp. coconut flour

1 tsp. sea salt

2 tsp. Italian seasoning

1/4 tsp. garlic powder

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Form the meat mixture into meatballs 2 inches in diameter.

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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).

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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!

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My family approved:)

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