Spaghetti with meat sauce has been a regular favorite at our house, but I’ve grown tired of it. It doesn’t feel special enough, and for some reason, I don’t love it for leftovers. I’ve been all about the “cook once, eat 2-3 times” strategy, because lately it feels like I’m… Always. In. The. Kitchen.
So I’m happy to report that this recipe made about 20-24 meatballs, and the leftovers felt much more versatile than the typical meat sauce. I had them for lunch the next day on a bed of baby kale with some lemon vinaigrette. They also got the seal of approval from my husband, Javier, who said “those were fantastic!” You’ll never miss the eggs, as the “flax eggs” are a seamless replacement.
- 2 lbs grass-fed ground beef, pork, or turkey
- 6 tbsp gluten-free Panko (or other bread crumb)
- 2 tbsp ground flax seed
- 6 tbsp water
- 4 cloves minced garlic
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 tsp oregano
- 1 tsp Italian seasoning (optional)
- Make "flax eggs" by mixing the flax seeds with the water and stirring. Allow to sit and thicken while you mix the spices.
- Mix all spices and garlic in a small bowl.
- Add spices, garlic, and flax eggs to the meat and mix well, using your hands.
- Form the meat into 1 1/2" thick balls, placing them on parchment paper as you go so they don't stick.
- Heat a large nonstick pan over medium-high heat.
- Once pan is hot, add avocado oil and cook meatballs, allowing to sit 3-4 minutes to form a crust. Flip, and cook 3-4 minutes more. Continue rolling and crisping all sides until cooked through, about 10-15 minutes (or to desired temperature).
- Optional: Add your favorite pasta sauce (I love Mezzetta's Basil and Garlic) and simmer a few minutes more to heat sauce. Serve on top of roasted spaghetti squash or gluten free pasta.