Miny Gouda-Stuffed Meatballs in Marinara Sauce

Mini Gouda-Stuffed Meatballs in Marinara Sauce

Ingredients

Serves 6 to 8

Meatballs

¾ lb / 340 gr grass-fed organic ground beef

¾ lb / 340 gr organic ground pork

3 cloves of garlic, minced

¾ cup / 2.65 oz / 75 gr almond meal

2 free-range organic eggs

¾ cup / 2.3 oz/ 65 gr grated Parmesan cheese

2 large handfuls chopped fresh parsley

¼ teaspoon fine grain sea salt

Freshly ground black pepper to taste

4 oz / 113 gr smoked gouda, diced (into about ¼-inch cubes)

Marinara Sauce

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 (28 oz) can tomatoes

1 (28 oz) can crushed tomatoes

Freshly ground black pepper to taste

2 handfuls chopped fresh basil

Directions

In a large bowl combine ground beef, ground pork, garlic, almond meal, Parmesan cheese, eggs, salt, pepper and parsley in a mixing bowl.

Mix together well with hands.

Scoop a teaspoon of meat mixture. Flatten it in your palm to form a roughly 2-inch circle. Add one piece of the smoked gouda. Carefully fold the meat around the cheeses. Roll in your palms to form the meat ball. Repeat to make all meatballs (about 50 meatballs).

Heat olive oil in a large skillet (or heavy pot) over medium-high heat. Add meatballs, in batches, turning to brown. Remove and drain on a paper towel after each batch. Set aside.

In the same skillet (or pot), add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes and crushed tomatoes. Add salt, pepper, sugar, and parsley.

Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for further 15 to 20 minutes, stirring very gently a couple of times during the simmer. Don't worry if the cheese oozes out a bit; it will just let your guests know that there is a cheese inside!

Just before serving, stir in basil.

Enjoy