So I was looking to make a big ol’ tray of meatballs in sauce, and decided to make a sort of cheese-less meatball parmesan. The best way I knew to do this, was to use some of the macadamia ricotta ( which you can find in This Recipe ) … It was pretty darn awesome, and definitely a nice change of pace from what I normally do. It was also nice that it had that “stuff I used to eat” nostalgia factor, without being too silly. The meatballs were spiced almost like a breakfast sausage, and overall it was really simple to make.
- 2 lbs ground beef ( 75% lean)
- 2 eggs
- 2 tablespoons coconut flour
- a LOT of black pepper and sage
- some salt, thyme, and paprika.
Combine ingredients and form into medium-sized meatballs.
Bake at 375 degrees for 30-40 minutes, rotating once in the middle.
Add a large can or bottle (26 oz) strained tomato and sprinkle with oregano, thyme, basil, and add a few bay leaves.
Dollop a spoon of the macadamia nut ricotta on top of each meatball and maybe between groups of four or something.
Return to oven and bake another 15-30 minutes. Ricotta should get to be a nice golden hue.