Nonna’s Meatballs… Paleo-ized!
This recipe is based on one from a dear friend, whose family has made their secret recipe for generations! While their version called for Reggiano Parm and day old bread crumbs from home made Rosemary Foccacia, my rendition was perfectly Paleo and really didn't leave anything to be desired in the taste department!
She shared with me what her grandma taught her was the 'holy trinity' of meatball making- equal parts ground veal, pork and beef. That combination proved to be surprisingly lighter than I'd expected, so give it a try, or make up your own combination of whichever meats you want to use in your meat grinder!
- Combine 2 pounds ground meat (again, I used equal parts veal, pork and beef), 2 Omega 3 eggs, fresh rosemary sprig and fresh garlic, minced in a bowl and mix well with your hands; then form into 2" ball-shapes.
- Heat olive oil in a dutch oven and sear on each sides.
- Remove meatballs and set aside; add chopped onion to same dutch oven and cook over medium til browned.
- Add 2- 3 cups worth of freshly chopped tomatoes and about a cup of red wine.
- Bring to a simmer, then add the meatballs back in.
- Add a bayleaf and cook, covered, over low for a few hours (or make a day ahead for even more flavor!)
- Cut a spaghetti squash in half, remove seeds with fork and bake, cut side down for 45' in a 425 F oven.
- Remove the strands with a fork, toss into the sauce & serve as 'spaghetti' and meatballs!