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
- 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
- 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
In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
Shape the meat mixture into meatballs that are slightly larger than a golf ball.
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.
Remove the browned meatballs from the pan, and set them aside.
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.
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.