I have not had spaghetti and meatballs in so long. Growing up, this was pretty much all my mom would make, sans meatballs. Most evenings…we had spaghetti. She must have really liked spaghetti. I could take it or leave it at first—and then I was downright sick of it. But, when I realized my dietary intolerances a few years ago, a spaghetti and meatball dish was almost as dangerous for me and as elusive as pizza. So, I stayed away. Making this dish for Colin last week was a revelation. I can have Italian food! With a few simple modifications! And, so can you.
These meatballs, and the roasted tomato sauce I made to go with them, were so flavorful and comforting. I will make them again and again. But maybe not too much…
1 pound ground beef
1/8 cup almond flour (1/4 cup??)
2 tablespoons beef broth or water, or so (You want the meatballs pretty wet so they stay moist)
½ teaspoon salt
Lots of freshly ground pepper
½ tsp oregano
¾ tsp basil
¾ tsp parsley
*garlic 2 cloves, minced
Preheat oven to 350. In a medium bowl add all of the ingredients and stir until combined; then add the meat. Combine lightly, and then form the meatballs with your hands so that they are about the size of a golf ball. Place on a non-stick baking sheet—you can use aluminum foil if yours isn’t non-stick. Bake for 20 minutes.
If you are serving them right when you make them, take them out of the oven and drop them into your sauce and simmer for at least 10 minutes, or more if you have the time.
**If you have IBS or a sensitive stomach, leave out the garlic. Honestly, you won’t even miss it!