Recipe: meatballs & marinara
Meatball night means happy boys at our house. I like to serve them very simply, with just a sauce and a fermented vegetable, like sauerkraut. All you need is:
- 1 lb of our raw, thawed meatball mixture (or your own)
- 2 cups of plain strained tomatoes (I like Bionaturae organic glass-jar strained tomatoes which is really just a plain tomato sauce)
- dried oregano, garlic powder, black pepper, unrefined salt, and Parmesan or Pecorino-Romano (omit if dairy-free)
Using very clean hands (greased with a bit of beef tallow if you like) form meatball mixture into bite-sized balls. Place in a glass baking dish. Top with plain strained tomato sauce. Sprinkle on a generous amount of oregano and garlic powder, a bit of black pepper, and a few pinches of salt, plus cheese if you're using it.
Cover with foil and bake for 45 minutes in a 350-degree preheated oven (a large toaster oven works great for this!). Remove foil, serve, and top with more Parmesan or Pecorino-Romano cheese. Enjoy the silence while everyone digs in contentedly.