Time for comfort food. What this recipe really represents is a meatball bar at my stove. I bake the meatballs, simmer the tomato sauce, shred cheese, steam broccoli, cut up some raw veggies (like cucumbers, carrots, snap peas, and red peppers), and we have dinner.
It takes me about 30 minutes from start to finish. I don’t buy beef too often, but when I do, my family is happy, and the beef is grass-fed from a local provider.
The cheese in this picture is not really “Parmesan” cheese, however it could be. Choose whatever cheese you please, or not. What I do is place all the components out separately and we each put our own dish together. One of us doesn’t like tomato sauce, another doesn’t like cheese, and another likes it all. The order of layout on the plate, if you’re doing it all, is sauce, then meatballs, then cheese on top, and let the cheese melt or melt it in a toaster oven or warm oven.
- 1 pound ground beef or turky or chicken
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/3 cup almond flour optional
- 1/4 cup onions, finely chopped
- 2 large eggs
- 2 cups tomato sauce
- 1 cup Parmesan cheese or other cheese
- Preheat your oven to 400°F.
- Combine the ground meat, eggs, garlic powder, onions, salt, oregano, and almond flour, and mix until well blended.
- Using an ice cream scoop or spoon, prepare meatballs in a baking dish.
- Bake the meatballs at 400° F for about 20 minutes.
- While the meatballs are baking, simmer the tomato sauce. Try my 5 minute tomato sauce.
- When the meatballs are done, place them on a plate or in a dish, and add tomato sauce and cheese to the meatballs. You can also melt the cheese over the meatballs in a warm oven or toaster oven.