Meatballs & Marinara

We’ve had some very fall-like days here in Missouri that have made me look forward to those hearty and warm fall meals. Since I woke up today to a dark, rainy, and chilly morning I just had to make meatballs and marinara. Thankfully I also woke up to a kitchen full of the perfect ingredients so I was able to make my very dreams come true.

whole 30 recipe, marinara recipe, homemade spaghetti sauce, pamela montanez, food blog

People… this marinara sauce turned out so much better than I was anticipating and I’m so excited to share this with you.  I honestly feel like next steps should be jar then sell. It is seriously good and completely clean! Try this, even if you aren’t doing whole 30, and then tell me this is not your new go-to recipe. //ahem, sarcasm// Because this will be your go-to recipe, especially since everyone will be so impressed you make your own sauce rather than buying and heating up the store bought version.

whole 30 recipe, meatball recipe, food blog, pamela montanez

And these little rustic meatballs. They are husband tested AND approved. He said this is the best Whole 30 approved meal we’ve done yet. And for someone who would prefer to eat nachos, bacon, and beans 3 meals a day (every day) that is a huge win.

whole 30 recipe, marinara recipe, meatball recipe, food blog, pamela montanez

So, now that I’ve appropriately talked this up, I must tell you I did not measure anything! I AM SORRY! As you may have already noticed on this blog, I’m a “to taste” home cook, but I am trying to start measuring things out for you all. I swear. I mean, did you see the precise measurements on this smoothie recipe? Yeah, that was for you. Luckily, a pasta sauce can be to taste, so we will simply proceed.

I served my meatballs and marinara over some leftover spaghetti squash and some steamed (but not soggy) broccoli, but this would go well over so many things (or seriously, by themselves). This recipe warmed my little heart on this rainy day. The marinara is cheesy tasting (but dairy free) and has a great meat sauce taste and texture due to the mushroom broth and onions. This honestly is the marinara recipe I plan to pass down in my family one day.

 

Print Recipe
Meatballs & Marinara
Course Main Dish
Cuisine Italian
Servings
Ingredients
Meatballs
Marinara
Course Main Dish
Cuisine Italian
Servings
Ingredients
Meatballs
Marinara
Instructions
  1. Preheat oven to 350 degrees. Place all meatball ingredients in large bowl and mix well with hands. Roll into 1 1/2 in. size meatballs and place on wire rack on top of a baking tray. Bake until no pink remains in the meatball. While the meatballs are cooking, sauté 1/2 of a diced yellow union in a sauce pan with about a Tbs. olive oil. After onions have cooked about a minute, add the tomato paste, salt, pepper, garlic powder, paprika, and dried basil. Pour in enough mushroom broth to create your desired sauce thickness. Stir and let simmer. Just before meatballs are done, add 2-3 Tbs. of nutritional yeast (or desired amount) and stir to combine. Taste and adjust seasonings/broth as necessary. Remove meatballs from oven, plate and drench with sauce.

 

whole 30 recipe, marinara recipe, meatball recipe, food blog, pamela montanez

 

What’s your favorite thing to sauce? Are you a marinara fan? Do you have a family recipe you want me to try? Let me know in the comments below. Can’t wait to swap recipes. 🙂

xo,

Pam

 



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