Meatballs:

• 1 egg
• 1 tbsp coconut flour
• 1/4 cup chicken or beef broth
• 2 tbsp olive oil
• 1 tsp seasoned salt
• 1 tbsp minced fresh parsley
• 1 clove garlic minced
• 2 tbsp minced fresh onion
• 1/4 cup parmesan reggiano cheese.
• 1 pound lean ground beef, grass fed (90% or better)

1. Combine egg, coconut flour and chicken broth and olive oil, and mix well. Add the parsley, garlic and onion and mix well. Add cheese and mix well.
2. Add ground beef mix well.
3. Split  the mixture into 2 equal parts. Take one part and roll into a log on a cutting board sprayed with nonstick spray, divide it into 8 equal parts and form 8 meatballs. Repeat with other half for a total of 16 meatballs.

Sunday Sauce

• 1 tbsp olive oil
• 1/2 of a sweet onion  chopped
• 2 garlic cloves  minced
• 3 28 oz cans of  San Marzano tomatoes
• 1 6 oz. can of tomato paste
• 1 tsp seasoned salt
• 1/4 tsp  red peper flakes
• 1 tsp fresh oregano  minced
• 1 tsp Italian seasoning
• 1/4 cup best quality parmesan cheese grated

1. Heat a cast iron on medium heat and add onion, sauté until soft. Add garlic sauté 1 minute longer on medium heat. Remove and set aside.
2. Put tomatoes and tomato paste in crock pot and mash with a fork.  Add seasonings and cheese to crock pot. Add sautéed onions and garlic and stir well.
3. Gently slide in raw prepared meatballs and cook on low for 6 hours.

Serve with your favorite pasta. (With or without gluten) Pass extra cheese and hot red pepper flakes.  Add a tossed green salad, and some hearty red wine 🙂

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