This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
These flavorful, tender meatballs are a breeze to whip up when you use a top-quality organic jarred tomato sauce. Add fresh mozzarella and chopped basil, and you can’t go wrong. Serve with olive oil–sautéed zucchini noodles for an ideal Paleo feast.
Yield: 6 servings
Active Time: 15 minutes
Total Time: 15 minutes
1 pound ground beef
1 cup grated shallots, squeezed and drained of their juices
2 egg yolks
2 tablespoons chopped parsley
3 tablespoons chopped chives
1/4 teaspoon allspice
1/2 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
Zest of 2 lemons
1 tablespoon olive oil
1 jar tomato basil tomato sauce
1 cup fresh mozzarella, sliced
1/4 cup fresh basil, for garnish
Preheat oven to 350 degrees.
Place beef, shallots, egg yolks, parsely, chives, allspice, garlic powder, cumin, salt, and lemon zest in a large bowl and mix together with a fork until just combined. Shape into 1-inch sized meatballs.
Heat olive oil in a large oven-proof skillet. Brown meatballs on all sides, then pour tomato sauce over meatballs and place in oven to cook through, about 8 minutes.
Remove pan from oven and arrange sliced mozzarella over top. Place under broiler for 5 minutes until cheese is melted, browned, and bubbly.
Let cool slightly and top with fresh basil before serving.
Photo credit: Paul Delmont
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