Bloody Mary Meatballs

Bloody Mary Meatballs

Ingredients

Makes 20 meatballs, serves 4

1 lb / 453 gr ground sirloin (preferably grass-fed organic)

½ cup almond meal (or gluten-free breadcrumbs such as Gillian’s)

1 egg

2 tablespoons prepared horseradish

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce (adjust to taste)

1 teaspoon celery salt

⅛ teaspoon ground black pepper

1 (15 o z / 425 gr) can tomato sauce

Directions

Preheat oven to 350ºF (175ºC) and place a rack in the middle.

In a bowl, using a fork, gently stir the meatball ingredients (try not to overwork.)

If the mixture is too wet, add more almond meal (or breadcrumbs) one tablespoon at a time.

Scoop one scant tablespoon of mixture and with dampened hands form into 20 balls.

Heat one tablespoon of olive oil in a large skillet (preferably non-stick) over high heat and sear the meatballs on all sides to brown, about 1 minute on each side. Be careful when flipping as meatballs are pretty fragile.

Place meatballs on a lined baking sheet and bake for 10 minutes. Remove from the oven and let cool slightly.

Heat the tomato sauce in the skillet, add meatballs, and simmer in tomato sauce for 4 to 5 minutes.

Sprinkle with fresh chopped parsley and serve.