Sauce and Meatballs
- 2 28 oz. cans whole, peeled Italian tomatoes (I prefer to use a San Marzano tomato)
- 4 cloves garlic, cut in half
- 2 tbsp extra virgin olive oil
- 1 tsp salt (and extra as required)
- 1 – 2 fresh basil leaves
- 1 tsp oregano
In a large pot, heat the olive oil on medium heat for 30 seconds to 1 minute. Add the garlic cloves to the pot and turn heat to low. Allow the garlic to cook into the oil for several minutes, stirring occasionally.
While the garlic is infusing into the oil, place the tomatoes and fresh basil leaves into a blender and puree until smooth. Pour a small amount of water into each can to get the remaining tomato juice out and add the water / tomato mixture to the puree.
Remove the garlic from the oil and discard. Add salt and oregano to the oil and cook on low for another 1 – 2 minutes. Add the pureed tomatoes to the pot and raise temperature to medium. Allow the sauce to cook for 1 – 2 hours, stirring occasionally as the sauce boils up.
- 1 lb. grass fed ground beef
- 1/4 cup gluten free breadcrumbs (I recommend the 4C Plain Gluten Free breadcrumbs as they do not have any garlic or onion powders)
- 2 tbsp parmesan cheese
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 large egg
Preheat oven to 350 degrees F. Prepare a baking sheet – line or grease the baking sheet if they tend to stick.
In a medium mixing bowl, combine all ingredients. Mix well using a wooden spoon or your hands (I prefer hands) to make sure that the ingredients are thoroughly combined. Roll portions onto the baking sheet – should make 9 – 12 meatballs depending on the size. Bake for 20 minutes, removing and flipping the meatballs 10 minutes in.
When you remove the meatballs from the oven, place them into the sauce to allow the flavors to meld in the pot. Cook the sauce for another 30 minutes – 1 hour and serve with gluten free pasta.