Gluten free Italian meatballs! In terms of flavor and texture, these pork and beef meatballs are just like your grandmother's Italian meatballs. The secret is in the homemade marinara sauce and the ratio of beef, pork, eggs, and almond flour. Enjoy over zoodles for a clean dinner that's paleo, aip, gluten free, & dairy free.
Preheat oven to 415°F. Brush a baking sheet with olive oil.
Form the Meatballs
Add all the meatball ingredients to a large mixing bowl. Mix by hand just until combined. Use an ice cream scoop or your hands to form 10 - 12 smooth meatballs. Spread them out on the oiled baking sheet. Bake for 10 minutes (meanwhile make the sauce).
Make the Sauce
In a large pot or dutch oven, combine bay leaves, Italian seasoning, tomato paste, crushed tomatoes, and 1 Tablespoon salt and a pinch of pepper. Bring to a simmer over medium heat.
Add the meatballs to the simmering sauce and cover with a lid. Continue to simmer over low heat for 20 minutes. Serve the meatballs with the sauce and garnish with freshly torn basil. Taste and add more salt if needed.