Italian Meatballs

I serve this with marinara sauce, either plain or as a sandwich – yum!

  • 2 lbs grassfed ground beef
  • 1/2 teaspoon combined oregano, thyme, marjoram and savory, ground
  • 1 teaspoon lovage (finely ground, measured before grinding)
  • 1/4 teaspoon salt
  • Olive oil

Place ground beef in large bowl. Add salt and spices. Mix well.  Form mixture into golf ball sized portions. pour olive oil into large, heavy bottomed pan. Heat oil over medium high heat. Fry meatballs, turning frequently until browned all over. Cover pan between turnings to assist in cooking throughout.  Serve with marinara sauce. I often double (or triple!) this recipe and freeze in individual portions with marinara sauce so I can have this whenever I want.

This entry was posted in Beef, Dinner, Tomato. Bookmark the permalink.

3 Responses to Italian Meatballs

  1. Connie Johnson says:

    Are the herbs in the above recipe 1/2 tsp each or 1/2 tsp of the combination of herbs? I’m guessing 1/2 teaspoon each?

  2. Madonna says:

    Tracy – i want you to know that you have saved me! After years of shots, my allergist told me i had to figure out what was left. When I figured out it was sulfites, i felt better in 2 days time, but was desperate for help on what to eat. You are an angel 🙂

    You mention that you had a marinara recipie…. can you still share? I have read that nutritional yeast is a good substitute for parmesan cheese. You can blend with cashews to make it thicker, but i am allergic to tree nuts (not done with the shots yet).

    Your Biggest Fan,


Leave a Reply

Your email address will not be published. Required fields are marked *