Healthy Italian Meatballs are just like grandma's, only gloriously grain-free. Form a stable crust - and build more flavor - by pan searing in olive oil. Then simmer meatballs without bread crumbs in our Whole30 marinara sauce (or your favorite compliant brand in a jar). Freeze for future meal prep, or just nosh on the leftovers for the rest of the week.
Place onion, parsley, basil, and garlic into the bowl of a food processor. Pulse until finely minced.
Combine the ground beef, ground pork, minced alliums and herbs, salt, dried basil, dried thyme, pepper, oregano, and egg yolk in a large bowl. Mix using your (clean) hands until well combined.
Form the mixture into 2-ounce meatballs (scant ¼ cup) and set aside on a baking sheet. This makes approximately 24 meatballs.
Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the meatballs in a single layer (about 8 at a time), turning every 2 minutes until well browned on all sides, 8-10 minutes. Remove the meatballs from the skillet and return to the baking sheet; repeat with the remaining meatballs.
Heat the marinara sauce in a large pot or dutch oven over medium heat until simmering. Add the browned meatballs to the sauce. Simmer the meatballs in the sauce until cooked through, at least 20 minutes and up to 1 hour. (Alternatively, see Notes for baking instructions).
Notes
Bake the Meatballs. Sear the meatballs as directed, then place onto a parchment-lined baking sheet. Transfer to a 350°F oven and bake 15-18 minutes, or until the internal temperature reads 165°F using an instant read thermometer.
Nutritional information reflects meatballs only. Check the recipe card for our Whole30 marinara sauce for nutritional content for that recipe.