Whole30 Italian Meatballs with Marinara

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

One of the most valuable things I learned during a round of Whole30 is to seek out the foods and recipes you want to eat, and then find a way to make them Whole30-compliant. For me, herb-flecked Italian meatballs were at the top of the list. As it turns out, making a grain-free, dairy-free version is surprisingly easy, and they’re just as irresistibly tender and delicious as the classic.

Ingredients

2 pounds lean ground beef
1 small yellow onion, finely chopped
1/3 cup coarsely chopped fresh parsley leaves
3 cloves garlic, minced
1 tablespoon salt-free Italian seasoning
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 large egg, beaten
2 tablespoons olive oil
1 (24- to 26-ounce) jar no sugar-added marinara sauce, such as Rao’s

Instructions

Place the ground beef, onion, parsley, garlic, Italian seasoning, salt, and pepper in a large bowl. Use your fingers to work the mixture together just until all the ingredients are evenly combined. Do not overwork.
Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each), and place the formed meatballs on a rimmed baking sheet.
Heat the oil in a large high-sided skillet or Dutch oven over medium until shimmering. Working in batches if needed to make sure the pan is not crowded, add the meatballs, and cook, turning every minute, until browned all over, 3 to 5 minutes.
Return all the meatballs to the pan and add the sauce. Stir to combine and bring to a simmer over medium heat. Simmer until cooked through and an instant-read thermometer registers 165°F, 8 to 10 minutes.