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Meatballs and Gravy

Meatballs and Gravy
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Prep Time: 20 min Serves: 10
Cooking Time: 45 min Yield: 30 meatballs
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While many meatball recipes rely on breadcrumbs and Parmesan cheese to provide flavor and moisture, you can skip these in favor of egg and shredded carrots. A little almond flour in lieu of the breadcrumbs adds body to the meatballs.



1. Preheat oven to 350 degrees Fahrenheit.
2. Warm a large pot with high sides over medium heat. Spray with olive oil. After 1 minute, add 2 cloves minced garlic and cook 1 more minute. Add chopped tomatoes and 2 tablespoons basil, then cook 2 minutes. Add 2 cups water, season with salt and pepper, then simmer, covered at least 30 minutes. Warm sauce on lowest setting until ready to serve, checking occasionally.
3. Meanwhile, lightly mix ground beef and pork, whisked eggs, salt, pepper, 2 tablespoons basil, shredded carrots, almond flour, being careful not to overwork. Form golf ball-sized meatballs and set on baking racks over two sheet pans.
4. Put the meatballs in the oven and bake 15 minutes. Turn, cook 15 minutes, then remove to the sauce and cover.
5. Simmer, cover and cook on low 5-10 minutes. The longer the meatballs sit in the sauce the better the flavors!

PC: Arthur Bovino


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