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Creamy Tomato & Leek Covered Meatballs

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

Meatballs

  • 1 lb grass fed ground beef
  • 1 organic egg
  • 1/4 cup almond flour
  • 1 tsp minced garlic
  • 2 tsp dried oregano
  • 1/4 yellow onion, chopped
  • small handful organic spinach, chopped fine
  • 1 tbsp avocado oil
  • 1 tsp salt

Sauce

  • 1 28 oz jar marinara sauce (can sub canned diced tomatoes and season with basil, garlic, oregano, onion powder and black pepper)
  • 1 leek stalk, chopped
  • 1 tbsp avocado oil
  • 1 14 oz can full fat coconut milk

Instructions
 

  • 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.