Simple Grass-fed Beef Meatballs Recipe

Meatballs:

• 2 Tbsp olive oil
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/2 cup panko bread crumbs
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup milk
• 1 Tbsp dried parsley
• 1 large egg
• 1 lb Seven Sons Gourmet Ground Beef
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Marinara Sauce:

• 4 Tbsp olive oil
• 1 large yellow onion chopped
• 4 cloves of garlic, minced
• 2 28oz can crushed tomatoes
• 1 Tbsp tomato paste
• 2 tsp sugar
• 1 tsp Italian seasoning
• 1 tsp salt
• 1 tsp freshly ground black pepper 
• 1/2 tsp red pepper flakes
• Chopped parsley, for garnishing
• Grated parmesan for garnishing

How to Make It:

1. Preheat the oven to 400F. Prepare a baking sheet lined with parchment paper. Set aside.
2. Heat the olive oil in a small pan. Sauté the onions and garlic for approximately 3-4 minutes on low heat until they are translucent. Set aside to cool.
3. In a large bowl, mix bread crumbs, parmesan cheese, milk, dried parsley, egg, and the onion-garlic mix until well incorporated.
4. Add the beef, salt and pepper and mix gently until uniformly mixed. Do not over mix.
5. Using a 1 inch cookie scoop, scoop out the mixture and roll the meatballs gently to form balls. Place on prepared baking sheet.
6. Bake at 400F for 20 minutes, turning the meatballs over at the halfway mark. Set aside.
7. For the marinara sauce, saute the onions and garlic in the olive oil in a large pot or pan for 4-5 minutes until slightly brown.
8. Add the crushed tomatoes along with the tomato paste and sauté for approximately 5 minutes.
9. Add the Italian seasoning, salt, pepper and red pepper flakes and give it a stir.
10. Add the cooked meatballs gently into the sauce and cook for approximately 5 minutes.
11. Garnish the meatballs marinara with chopped parsley and grated parmesan. Serve as an appetizer with cocktail skewers or as an entree alongside pasta.