Angus meatballs in marinara sauce
Angus meatballs in marinara sauce
: Explore with taste
Recipe type: Meat
Angus beef meatballs with marinara sauce
Ingredients
- Marinara sauce
- 1 Tbsp coconut oil
- 1 large onion
- 2 cloves garlic, minced
- 1 Tbsp. dried oregano
- 1 pound fresh tomatoes chopped
- 1 tsp. tomato paste
- Meatballs
- 3 lbs. of Angus ground chuck
- 1 egg
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 Tbsp. oregano
- 1 Tbsp. (low sodium) worcestershire sauce
- ¼ cup of gluten free bread crumbs
- Sea salt and afresh ground pepper to taste
Instructions
- Marinara sauce
- In a large saucepan, heat the oil over medium-high heat, and saute the onion until translucent.
- Add the garlic and oregano and saute for 1 minute.
- Add the chopped tomatoes, tomato paste and cook for 10-15 minutes.
- Prepare and cook the meatballs while the sauce is cooking.
- Add baked meatballs into the sauce, and cook for about 20 more minutes or until meatballs are completely cooked through.
- Meatballs
- Preheat oven to 350 F.
- Place ground beef and the rest of the ingredients into a large bowl, and mix well.
- Using an ice-cream scooper, or with your hands, form 2 inch balls.
- Place the meatballs on a baking sheet and bake for about 15-20 minutes, or until the meatballs are done.
- Place meatballs on paper towel to drain the grease.
- Add the meatballs to the marinara sauce, and cook for 15 to 20 minutes more, or until meatballs are completely cooked through.
- Serve over your favorite pasta
Notes
The meatballs taste great even without the sauce.
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