Oven Baked Meatballs with Marinara Sauce

~serves 7; Paleo, Whole30, gluten and dairy-free

Prep Time: 10 minutes

Cook Time: 30 minutes

For the Meatballs:

- 1 lb lean ground beef (85%-95% lean)

- 1 lb natural ground turkey

- 1 egg

- ½ cup blanched almond flour (or ½ cup oat flour: pulse oats in a small blender for 30 seconds)

- 2 TBSPs milled flaxseed

- ½ teaspoon sea salt

- 2 teaspoons onion powder

- 1 TBSP Italian seasoning

- ¼ teaspoon ground black pepper

- ½ TBSP dried parsley

For the Marinara Sauce:

- 2 TBSPs extra-virgin olive oil

- 1, 28 oz can of crushed tomatoes (low sodium)

- 1, 15 oz can of diced tomatoes (low sodium)

- 1 TBSP dried basil

- 2 garlic cloves, diced

- 1 small yellow onion, diced

- ¼ teaspoon ground black pepper

- ¼ teaspoon sea salt

- 1 dried bay leaf

    Preheat the oven to 400 degrees and line a baking pan with foil; spray with nonstick spray. Next, mix the meat, egg and seasonings together in a medium sized bowl. I like to use my hands as it is easier to combine everything. Form meatballs that are about two tablespoons worth in size (using your hands or a large cookie scoop). Bake at 400 degrees for roughly 20 minutes, or until the meatballs are cooked through.

    Meanwhile prepare the sauce: add the olive oil to a medium sized skillet and heat to medium heat. Next add the diced onion and sauté for 4 minutes. Add the diced garlic and canned tomatoes, and seasonings next. Cover and cook on low heat for 20 minutes to 30 minutes, stirring occasionally.

    Serve the marinara sauce over the cooked meatballs. This recipe is great served over spaghetti squash, spiralized zucchini noodles, whole wheat pasta, or quinoa pasta.