1 lb. grass-fed ground beef (recommended no leaner than 85%)
2 T. organic tomato paste
2 cloves garlic, minced
2 t. herbs de Provence (or your fave dried Italian herbs)
1 t. sea salt
1 t. ground pepper
2 T. chia seeds
2 t. 100% avocado oil, for sauteing
Combine all ingredients except the avocado oil in a large bowl and stir well with a fork. Let rest for 5-10 minutes so the chia can do its thing.
Heat a large skillet over medium heat and add the avocado oil. Scoop 8 balls and pat into a round shape (I used a #20 Disher). Cook meatballs until brown, turning on at least 3 sides. Move meatballs to a plate to rest (they will not be fully cooked but will finish cooking later in the sauce) and drain all but 1-2 T. of oil from the pan.
Easy Marinara sauce
1 medium onion, diced
1 clove garlic, minced
spring of fresh rosemary, chopped
2 T. white wine (or sub juice of 1 lemon)
1/2 c. beef or chicken stock (homemade, if possible)
1 can organic diced tomatoes
1 can organic tomato sauce
1/2 t. sea salt
1/2 t. ground pepper
Add diced onion to the large saute pan with the residual oil from cooking the meatballs. Saute until translucent, about 3-5 minutes. Add garlic and rosemary and cook 1-2 minutes. Add white wine and stock and scrape down any brown bits left at the bottom of the pan. Add the diced tomatoes, tomato sauce, salt, pepper, and stir well. Cook over medium heat until sauce begins to reduce and thicken, about 15-20 minutes (it should be at a strong simmer). Reduce the heat to medium-low and gently add meatballs to the outer edge of the pan. Cook 5-10 minutes, or until meatballs are cooked through to desired doneness (10 minutes will ensure no pink inside).
Serve over your favourite spiralized veggie (zucchini noodles happens to be my favourite).