This past weekend members of my box got together to celebrate one of the owner's birthdays. We played euchre, ate great food and chatted late into the night. After spending another night with everyone I came to a conclusion...The people at Maven are good people.
I ate mine over spaghetti squash, but may I recommend zucchini noodles (zoodles) instead?.... they are in season right now!
Easy Baked Meatballs
- 1 lb grass-fed Beef (makes 24-26 meatballs)
- 1/2 Onion, finely chopped
- 2 Garlic Cloves, minced
- 1 Tbsp Fat or oil
- 1 Tbsp Coconut Aminos (or gluten-free soy sauce)
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 egg
- 1 Tbsp Coconut Flour
- 1/8 tsp Cayenne Pepper
- 1/2 tsp Cumin
Preheat oven to 350 degrees
1. Over medium heat, saute the onion and garlic in the fat/oil until translucent. Set aside to cool.
2. Combine and spices, flour and egg in a large bowl. Mix until well combined. Add the beef and cooled onions/garlic. Mix with your hands until just combined... don't over mix or you'll have tough balls.
3. Using a scoop or your eyes, make roughly 25 meatballs, about 1 Tbsp a piece. I put mine on a rack on a cookie sheet to catch the drippings, but just a cookie sheet would work fine. Bake for 18-20 minutes. Serve immediately, freeze for up to 2 months, or keep in the fridge up to 5 days.
Tomato Dipping Sauce
I use this for sauce instead of spaghetti sauce with my meatballs, but also brought it as a dipping sauce to a party.
- 1 can 14-oz Crushed Tomatoes (or diced if you have those)
- 2 Tbsp Tomato Paste
- 2 Tbsp Coconut Aminos or gluten-free soy sauce
- 1/4 Cup Water
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Raw Honey
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
1. In a sauce pan over medium-high heat, whisk the ingredients together and bring to a boil. Reduce to low and simmer 15 minutes. Taste to see if you need to add more salt.