Sunday, March 2, 2014

Italian Meatballs

All I want to do is rest and let these meatballs slowly cook in the has been a very eventful weekend.  To start it off Friday evening my boyfriend's parents came to town and treated us to an amazing dinner at The Woodsman Tavern, this night I cheated and ate non-paleo items (the food was too good not to cheat).  I had the NY strip steak with bone marrow butter with a side of broccoli rabe.  Our appetizers consisted of cured pork and fresh and tasty oysters (all local), and I tried a whiskey pickle back for the first time and am in love!  Saturday my boyfriend and I stayed at Edgefield to celebrate his 32 birthday.  It was so stormy and windy which I found very comforting especially when we were in the very large salt water soaking pool.  To our surprise this morning when we woke up everything outside the hotel was covered in ice, so we called in a late check-out and lazed around until it was safe enough to drive.  And now I'm sitting here with the fabulous smell of Italian meatballs in my home and doing what I love to do, blog.  This recipe is made by yours truly.  Enjoy!

Serves 2

The Ingredients
1 lb organic ground beef
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 (29oz) can of tomato sauce
1/8 cups balsamic vinegar
2 tbsp oregano
2 tbsp Italian seasoning
1 tbsp honey
1/4 tsp cayenne
1/8 cup olive oil
1/4 cup almond flour
1 egg
Salt and Pepper to taste (use in meatballs and sauce)

The Process
1.  In medium bowl mix together beef, 1/4 of the chopped onion, 1 clove garlic (minced), salt, pepper, 1/2 tbsp oregano, 1/2 tbsp Italian seasoning, almond flour, and egg.  Mix well and form into balls, about 11 balls.

2.  In another medium bowl add tomato sauce, vinegar, 1 1/2 tbsp oregano, 1 1/2 tbsp Italian seasoning, olive oil, cayenne, the rest of the onion, honey, 3 cloves of garlic (minced), and salt and pepper to taste, mix well.

3.  Heat skillet over medium high on stove and lightly brown all the sides of the meatballs.

4.  Pour tomato sauce mixture into crockpot and turn to low.  Add the browned meatballs cover with lid and cook for 4 hours.  Stir a couple times throughout to make sure meatballs are evenly cooked.

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