The cavemen ate meatball subs, right?
Can’t you just imagine a prehistoric family gathered around the fire, their hands filled with meatballs, sopping sauce off their faces with almond bread. Or maybe that’s just how my family looked while enjoying this mouthwatering meal!
When your meals are grain-free it can feel like every night you’re looking at a piece of meat with a pile of greens. Not that there’s anything wrong with meat and greens, but sometimes it’s fun to have a unique dish that still steers clear of grains, gluten and starch.
Check out below where I share my 3-minute trick for getting the organic, store bought marinara sauce to taste homemade.
- 1 pound grass-fed ground beef
- 1 pound organic ground turkey
- 1 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ½ teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- 2 Tablespoons coconut flour
- 2 Tablespoons almond meal
- Olive oil for cooking
- Bake a loaf of Almond Bread using blanched almond flour. Once cooled, cut into thick slices.
- Combine all of the meatball ingredients in a bowl, mix it all up with your hands until fully combined. Form 1.5 inch balls.
- Place some olive oil in a large skillet over medium high heat. Evenly space the meatballs around the pan. After a few minutes turn the meatballs to brown on all sides.
- Place the olive oil in a medium saucepan over medium heat. Add the onion, garlic, parsley and paprika. Cook for a few minutes, stirring often. Add the jar of marinara and continue to heat for 5 minutes.
- Place a slice of almond bread on each plate. Spread with some sauce, top with meat balls and more sauce.