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Ingredients
- Meatballs:
- 1 lb Lean Ground Beef
- 1/4 cup Grated Onion
- 2 cloves Garlic, minced
- 2 Tbsp Finely Chopped Flat-leaf Parsley
- 1/4 cup Almond Flour
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 Tbsp Clarified Butter or Beef Tallow
- Tomato Sauce:
- 1 Onion, finely chopped
- 2 stalks Celery, peeled and thinly sliced
- 2 cloves Garlic, minced
- 2 tsp Dried Oregano
- 1/2 tsp Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Ground Cloves
- 1 can (28 Oz) Crushed Tomatoes
- 1/2 cup Dry Red Wine
- 1/4 cup Hot Banana Pepper Rings, drained and chopped or red bell pepper, diced
Preparation
Step 1
1. Meatballs: In a bowl, combine beef, onion, garlic, parsley, almond flour, nutmeg, sea salt and pepper. Mix well. Form into 8 balls of uniform size.
2. In a skillet, heat clarified butter over medium-high heat. Add meatballs, in batches, if necessary, and brown on all sides, about 4 minutes per batch. Transfer to slow cooker.
3. Tomato sauce: Reduce heat in skillet to medium. Add onion and celery to pan and cook, stirring, until softened, about 5 minutes. Add garlic, oregano, sea salt, pepper and cloves, and cook, stirring, for 1 minute. Stir in tomatoes and wine, bring to a boil and cook, stirring, until mixture is reduced by one third, about 5 minutes. Pour over meatballs in slow cooker, cover and cook on Low for 6 hours or on High for about 3 hours, until meatballs are cooked through. Serve over grilled eggplant or zucchini noodles.