Meatballs!

Yummy paleo meatballs! :) I combined a couple different recipes and landed somewhere in the middle. They were delicious!

1.5 lbs Lean Ground Beef

1 lb Pork Sausage

2 handfuls Fresh Spinach (approximately)

1 handful Fresh Basil

5-6 Garlic Cloves

2 stalks Celery

1 handful Baby Carrots

1/2 cup Almond Meal

3 Eggs

1 tbsp. Oregeno

1 tbsp. Garlic Powder

1 tbsp. Onion Powder

1 tbsp. Parsley

1/2 tsp. Salt

1/2 tsp. Ground Pepper

1/4 tsp. Cayenne Pepper (optional)

First thing you should do is add the Basil, Spinach, Carrots, Celery and Garlic together in a food processor (you can add a small amount of either grapeseed oil, almond oil, avacado oil, etc. if you feel like it's needed). Pulse until finely chopped. Add this to all the other ingredients and mix all together.

Preheat the over to 350 before you start forming meatballs. Meatballs should be about golfball size. Place into greased pyrex pan and bake for about 30 minutes. I ended up baking mine for 35 minutes because they were a bit larger than golfballs!

I also made a great sauce if you'd like that too! Here goes:

3 cans Diced Tomatoes - No Salt Added

1 large can Tomato Paste (or 2 small cans)

1 small can Mushrooms

6 Garlic Cloves (give or take)

1/2 Yellow Onion

2 handfuls Spinach

1/4 cup White Wine (I used a Riesling)

1 tsp. Salt

1 tsp. Oregano

1 tsp. Onion Powder

1 tsp. Garlic Powder

1/2 tsp. Black Pepper

1/2 tsp. Red Pepper Flakes

1/2 tsp. Fennel Seeds (Optional)

1 tbsp. Agave Nectar

Start by heating a large pot to medium heat. Put some oil in there to make sure it doesn't burn (I used grapeseed oil). While the pot is heating up, put the onion and garlic cloves into a food processor; blend until finely chopped. Add that to the pot once it's heated up. Try to keep a close eye on it so the garlic doesn't burn. While those are starting to cook, add all your canned tomatoes (including the paste), mushrooms and spinach into the food processor and blend until fine. Use the extra water in the tomato cans as well; don't drain them prior! Before adding to the pot, make sure the onions and garlic have cooked a bit. Add the white wine and let simmer for about a minute. Add the tomato mixture along with all the other ingredients. Cook at medium heat for about 20-30 minutes (make sure you have the cover on!), then put on low heat and let simmer. The longer it simmers, the thicker the sauce will be. I was able to let mine simmer for about 3-4 hours today!

Final product.... :D