Tag Archives: beef

Homemade Italian meatballs and sauce

Homemade Italian Meatballs and Sauce (primal,gluten-free)

We’ve been busy around here soaking up the gorgeous Atlanta weather we’ve been blessed with this week. We’ve been hiking, biking, going on long walks, and hanging out on the back porch. It’s been a great way to spend my last week of fun-employment as well. I go back to work full-time on a new project Monday, and while I am excited to get back to work  get a real paycheck again, I will miss living the life of leisure!

Going back to work also got me thinking about getting back on a weekend meal plan and prep schedule. I was brainstorming ideas for dinners that make a lot and that I can freeze, or would make good leftovers for the week. While this recipe didn’t leave a whole lot of leftovers in my house, it’s easy enough that I can double next time I make it to stock up the freezer.

Homemade Italian Meatballs and Sauce

This is one of my favorite recipes for homemade Italian meatballs and sauce. It’s a recipe that I picked up from a Rachel Ray magazine years ago. I have made a dozen times, and know the recipe by heart. This time around though I had to make a few substitutions to keep it friendly for our cave. Basically I had to sub out the breadcrumbs and not serve it with pasta. I found that making paleo breadcrumbs is super simple with some almond meal and a few spices.

Homemade Italian meatballs and sauceThese homemade Italian meatballs and sauce are safe for anyone following a primal diet, you can also omit the cheese and make it full on paleo. I thankfully tolerate cheese just fine, so I added it in. When wondering what to label this recipe, I came across this article from Robb Wolf, that explained these different approaches to paleo. It can get confusing at times!

The other awesome thing about this recipe is that is can all be made in one pot! One pot, one bowl, clean-up is easy as pie.

Homemade Italian Meatballs and Sauce (Primal,Gluten-Free)The weather has been so nice we were able to light up the grill to grill some veggies to go along side with these homemade meatballs and sauce. Pair it with a big glass of red wine, and you’re all set for a great meal!

Homemade Italian Meatballs and Sauce (primal,gluten-free)
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Homemade Italian meatballs and sauce that are primal, gluten-free and can also be made paleo by omitting the cheese. Simple, quick, one-pot recipe.
  • ¼ cup almond meal
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp parsley
  • ¼ tsp onion powder
  • ¼ tsp dried oregano
  • ¼ c water
  • 2 28oz cans crushed tomatoes
  • 3 cloves of garlic, 2 smashed one minced
  • 1 tbsp extra-virgin olive oil
  • 1 lb ground beef
  • 1 egg
  • ½ cup freshly grated parmesan or asiago cheese
  1. In a large bowl make your "breadcrumbs" by combining the almond meal, salt, pepper, garlic, parsley, onion and oregano. Pour in your ¼ cup of water to soak the "breadcrumbs" and set aside.
  2. In a large pot, or wide saucepan (I used my dutch oven) heat olive oil over medium heat and cook the 2 smashed garlic cloves until golden brown.
  3. Add in your 2 cans of tomatoes, season with salt, and let simmer over low heat, stirring occasionally, while you make the meatballs.
  4. To the bowl of breadcrumbs, add your meat, egg, minced garlic, cheese, salt and pepper, and combine.
  5. Roll 2 Tbsp of the meat mixture into a ball with your hands. Continue with remaining meatball mix until gone. Yields 18-20 meatballs.
  6. Carefully drop each meatball into the sauce, making sure they are submerged. Raise the heat to medium-low, cover and cook for 30 minutes without stirring.
  7. Serve with veggie noodles, grilled vegetables, as an appetizer, or pasta if that's your thing.



Brisket Two Ways

One of my favorite cuts of meat is the brisket. Growing up I remember eating a lot of roast or brisket on Sunday afternoons after church with my family. My mom or my papa would put one on before we headed out to church Sunday morning so that it was ready for feasting once we came home. What is it about church that makes everyone so hungry! Or is that just me…

I obviously had been dreaming of brisket, so on Sunday I tried my hand at cooking one in the crock pot for the first time. I usually marinate one overnight in Claude’s Brisket Marinade and pop it in the oven, but the last few times it has come out really dry. Thought about smoking it, but the arctic temps we’ve been having makes it hard to smoke outside.

I read through lots of recipes, and researched different techniques, and in an effort to keep it simple this is what I came up with.

P1010626In the crock pot goes a large thinly sliced yellow onion, and 2-3 roughly chopped carrots. Also forgot to mention the 3 cloves of peeled and smashed garlic.

P1010629Liberally salt and pepper both sides of a 3-4 lb brisket.

Place in crock pot, on top of the carrots and onions, and pour in 2 cups of beef bone broth (or any broth you have on hand). Cook on high for 6 hours.

What you get is a moist brisket, that is fork tender and shreds really easily.

Sunday night I sliced it up (tip:slice against the grain) topped with a little of the au jus from cooking, and served with the carrots and onions, steamed green beans, and cauliflower mash. A totally delicious and comforting meal.

Please excuse the lack of finished product photo, I just didn’t take one that did this delicious dinner any justice at all!

Brisket Part Deux

Jump to last night, when I was trying to figure out how we were going to eat up all that brisket. I’m not a huge fan of leftovers, but have been making an effort to eat up what I have made and stop wasting so much food!

As usual I was craving Mexican, I will pretty much each Mexican food any day of the week, and one of the easiest standby meals in our house is the taco. I usually have all the ingredients on hand, the only thing I had to go to the store for was corn tortillas. Since they are not paleo, I haven’t been keeping them in the house, but I made an exception last night…I make lots of exceptions on my paleo journey. If you want to though you can totally skip the tortillas and use romaine leaves or just make a salad.

Quick, Easy, Leftover Brisket Tacos

All I did was slice up some brisket and threw it in a skillet with about 1/4 cup of leftover au jus from cooking the brisket on Sunday, cook on medium until warm and able to shred with a fork. In hindsight, I could have added a little homemade taco seasoning to the meat as well to give it a little more of a Mexican dish flavor, but it was good without too.

P1010737I made a quick guacamole, had some homemade salsa already made, shredded some raw organic cheddar, chopped some lettuce and tomatoes, and warmed some corn tortillas. You can also serve with sour cream, or for us it was full fat plain Greek yogurt.

P1010744Stuff your tortillas with plenty of brisket and yummy fresh toppings, and ENJOY!!