Flavorful meatballs in a creamy tomato sauce. Need I say more?
This easy and comforting meal would be delicious with spaghetti squash or zoodles for Whole30 or Eat Banza pasta if not. I love to eat pair this meal with a side of mashed potatoes and cooked broccoli or brocolini.
Ingredients
Method
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Combine all meatball ingredients and be sure not to over mix to avoid making your meat tough.
- Roll meatballs into desired size and place on the sheet.
- Bake for around 15-20 minutes depending on the size.
- While the meatballs are in the oven, begin to sauté leek in avocado oil in a skillet over medium heat until fragrant.
- Move leeks into a blender and add the marinara and the solidified coconut milk from the can (should be about 1/3 C or so).
- Blend until completely smooth and creamy and pour into your skillet to heat.
- Once meatballs are done, add them to the skillet and cover in sauce.
- Serve warm topped with basil (optional) and cracked black pepper.
Hi, your recipe outline calls for coconut oil instead of coconut cream/milk. I added the oil into the sauce and it definitely was not right. I think it’s just a typo but worth changing 😅
Hi Lexi, I wanted to reach out to apologize about the recipe you made of mine with the typo! To be totally transparent, I made that recipe around the time that I started my blog and had NO idea what I was doing yet. I completely missed that typo and appreciate you bringing it to my attention! Fixing it now! SO sorry for the wasted ingredients.