Yes, you heard that right. One of your favorite cozy fall dishes in meatball form...oh, and dairy-free, gluten-free and grass-fed. Dig in!
- 3 slices gluten-free bread you can use any soft bread
- 1 cup unsweetened almond milk
- 1/4 cup olive oil
- 1 small sweet onion diced into 1/2 inch pieces
- 3 cloves garlic minced
- 2 lbs ground beef I use 85/15
- 2 eggs
- 2 tbsp fresh chopped parsley
- 2 tsp dried basil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp nutritional yeast Optional but adds a cheesy flavor
- 28 ounces canned whole tomatoes in sauce I prefer Muir Glen
- 6 ounce jar tomato paste
- 2 tablespoons molasses
- 1/4 cup date sugar substitute maple crystals, coconut sugar or brown sugar
- 1 tbsp Dijon mustard
- 1 tsp sea salt
- 2 tbsp low-sodium Tamari sub soy sauce
- 1 cup water
M E A T B A L L | P R O C E D U R E
- In a large mixing bowl, combine bread with almond milk. Allow to soak 10 minutes, then drain remaining almond milk.
- While bread is soaking, heat a saute pan to medium and add 2 tablespoons olive oil. When oil is shimmering slightly, add onion and saute 2 minutes, stirring, until translucent and fragrant. Add garlic and saute another minute. Remove from heat and set aside.
- In the bowl that contains bread, add beef, eggs, parsley, basil, salt, pepper and nutritional yeast if using. Add onion/garlic mixture. Use clean hands to incorporate everything together. Don't overmix. Prepare a slotted baking sheet or large plate with paper towel and side aside.
- Heat a large wide pot to medium high heat and add remaining 2 tablespoons olive oil. When oil begins shimmering, use an ice cream scoop or your hand to form meatballs approximately 3 inches in diameter. Make sure they are packed tightly so they don't fall apart in the pot. Place meatballs in pot side-by-side and allow to sear, approximately 3-4 minutes. Flip using a spatula and sear other side. When meatballs are seared, place them on rack or plate with paper towel underneath. You might have to do this in a few rounds depending on the size of your pot.
- When all meatballs are browned, pour excess rendered fat into a glass jar to save for future cooking. Plate pot back on the stove and add sauce. Place meatballs in sauce and heat to a simmer. Simmer for 20-25 minutes or until meatballs are cooked through.
S A U C E | P R O C E D U R E
- Place all ingredients in a large bowl and whisk to combine. Set aside until meatballs are ready.