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Gluten Free and Dairy Free Meatballs in Marinara Sauce

Yields1 Serving

Tasty Dish to serve for company! Serves 6-8

Ingredients for Meatballs
 1 cup gf plain bread crumbs
 1 cup almond milk
 2 tbsp olive oil
 ½ onion, diced
 1 cup cremini mushrooms
 1 cup chopped spinach
 1 lb Organic grass-fed beef 93/71
 1 lb ground pork 80/20
 2 eggs Organic Cage Free Brown Eggs
 ¼ cup fresh parsley chopped
 ½ tbsp Luvafoodie Garlic Lovers Spice
 1 tsp Luvafoodie Little Italy Spice
 1 tsp salt
 1 tsp ground black pepper
 ½ tsp red pepper flakes
Ingredients for Marinara Sauce
 2 large cans of organic tomato sauce
 ½ cup diced onion
 2 tbsp diced onion
 2 tsp sugar
 1 tsp Luvafoodie Garlic Lovers Spice
 1 tsp Luvafoodie Little Italy Spice
 2 tsp fresh chopped basil
 ½ tsp oregano
 Pinch of salt and pepper
 2 tsp chopped fresh parsley
Directions for Meatballs

Soak bread crumbs in almond milk, for 10 minutes and set aside.


Put beef and pork in large bowl and set aside.


In a skillet sauté onion in olive oil until translucent, about 10 minutes.


Add mushrooms and spinach and sauté for another 10 minutes.


Mix into meat mixture, eggs, parsley, Luvafoodie Garlic Lovers, Little Italy spice, salt, black pepper, and red pepper flakes. Cover and refrigerate for one hour.


Put foil on baking sheet.


Form meatballs into balls about 1 ½ “diameter and put on baking sheet.


Bake meatballs at 425 degrees for 30 minutes.

Directions for Sauce

Sauté onions in olive oil in a large pot for 10 minutes.


Add tomato sauce, spices and herbs, simmer over low heat for 15 minutes.


Add meatballs to sauce, simmer on low heat for 10 minutes.


Serve meatballs in sauce over pasta or zoodles.