Mushroom Meatballs with Easy Tomato Sauce


This recipe comes from my book Everyday Paleo Around the World Italian Cuisine. With December in full swing, easy recipes that nourish your family on cold winter evenings are an absolute must and this recipe fits the bill. My family loves this recipe and I hope yours does too! Remember when you are holiday shopping that all theEveryday Paleo books make wonderful gifts for those that you love. I’ll be back soon with more deliciousness but in the meantime, I hope you enjoy!

Mushroom Meatballs with Easy Tomato Sauce

Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 5 -6
Author Sarah Fragoso


  • Meatballs
  • 1 pound white mushrooms finely diced
  • 1 pound ground beef
  • 2 garlic cloves minced
  • ½ cup Italian parsley finely minced
  • 2 egg yolks
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1-2 tablespoons lard butter, or ghee for frying the meatballs
  • Sauce
  • 1 28- ounce can San Marzano whole tomatoes or other tomatoes of your choice
  • 3 tablespoons extra virgin olive oil
  • 1 cup fresh basil chopped
  • Sea salt and black pepper to taste


  1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
  2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
  3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
  4. Remove the browned meatballs from the pan, and set them aside.
  5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
  6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.


Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Suzy McElwaine says:

    Hi Sarah! I just wanted to give you my huge thanks for your wonderful books. I live with three meat loving boys (two under 12, one over 40, sigh…) and all of us love your recipes. I hope this won’t offend you, but when I tell them “I’m making one of “her” recipes tonight”, they know I mean you and they are delighted. 😀

    My brother bought me the Italian cookbook for Christmas and I made your gnocchi recipe and the butter and gold sauce this evening. The gnocchi tastes almost like sausage meat does here- I’m in Northern Ireland- and the sauce was SO delicious. I served it with herb and garlic stuffed chicken breasts and my youngest son said it was one of the best meals he had ever had- believe me, this is the highest possible praise.

    Please keep doing what you’re doing. I bought the Alt-Shift diet book but (sorry, sorry, sorry) I thought it was faddy and impossible to sustain. I love your books and I really hope you’ll bring out more in your fantastic series. You are making a huge difference to me and my kids. Husband doesn’t care as long as nice food is given, we’re working on him. 😛

    Love from Northern Ireland and thanks again for SO much (your butter chicken recipe is what my son considers to be his signature dish!! 😛 )

    Suzy xx

    1. Hi Suzy! Thank you SO much for your kind comment – I’m so glad that you all enjoy my recipes and I’m not at all offended – in fact I love it that you tell our family I’m making one of “her” recipes tonight. That’s simply awesome and cracks me up! LOL! Much love to you all from California!

  2. KathyD says:

    This looks delicious! Have you tried this recipe without the 2 tsp of sea salt? What would you change to get a lower sodium version? I need to cook for people on low sodium diets.
    Thanks for your consideration!

    1. I haven’t made this without salt – however maybe cutting it in half would be better for your needs but still add some flavor? Good luck!

  3. Beth says:

    Would it be ok to use a different type of mushroom – say, crimini – or is it best with the white mushrooms?
    Thanks so much!

    1. Yes, you can use whatever kind of mushrooms you like. Crimini would be fantastic! Enjoy!

  4. Beth says:

    Thanks so much, Sarah. Wow, that was quick!!

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