1 pound white mushrooms, finely diced
1 pound ground beef
2 garlic cloves, minced
½ cup Italian parsley, finely minced
2 egg yolks
2 teaspoons sea salt
1 teaspoon black pepper
1-2 tablespoons lard, butter, or ghee, for frying the meatballs
1 28-ounce can whole tomatoes
3 tablespoons extra virgin olive oil
1 cup fresh basil, chopped
Sea salt and black pepper to taste
1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
4. Remove the browned meatballs from the pan, and set them aside.
5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.
Prep Time: 45 minutes
Cook Time: 30 minutes
Colder winter months seem to make this lovely recipe taste even more delicious.
Try it and see !
Thanks to Sarah at Everyday Paleo for this recipe idea - link to her blog is here