Grass-Fed Meatballs Marinara Recipe

Name: Grass-Fed Meatballs Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds grass-fed ground beef; Salt and freshly ground black pepper; 2 tablespoons butter; 1/2 cup extra virgin olive oil; 4 cloves garlic, diced; 1 Spanish onion, diced; 3 tablespoons chopped fresh thyme, or 1 tablespoon dried thyme; 1/2 medium carrot, grated; 2 (28-ounce) cans peeled whole tomatoes (gently hand crushed, with juice reserved); 1 cup red wine or beer (the darker the ale, the better); Small chunk of Parmesan for grating

Servings: persons

1 1/2 pounds grass-fed ground beef
Salt and freshly ground black pepper
2 tablespoons butter
1/2 cup extra virgin olive oil
4 cloves garlic, diced
1 Spanish onion, diced
3 tablespoons chopped fresh thyme, or 1 tablespoon dried thyme
1/2 medium carrot, grated
2 (28-ounce) cans peeled whole tomatoes (gently hand crushed, with juice reserved)
1 cup red wine or beer (the darker the ale, the better)
Small chunk of Parmesan for grating

1
Roll the ground beef into medium-size meatballs. Season with salt and pepper and set aside for 1 hour at room temperature before cooking. This will ensure the meat cooks evenly. In a 3-quart saucepan, heat 1 tablespoon of the butter and 1/4 cup of the olive oil over medium heat until the butter is melted. Add the garlic and cook for 2 or 3 minutes, until just brown. Be careful to not burn the garlic-because if you do, you'll have to start all over. Add the onion and cook for 5 minutes, or until translucent. Add the thyme and carrot and cook until the latter is soft (about 5 minutes). Add the tomatoes and their juice and bring the mixture to a boil, stirring often. Lower the heat and simmer the mixture for 30 minutes, or until it begins to thicken. In a skillet placed over medium heat, add the remaining olive oil and butter and cook until the butter melts. Add the wine or beer and meatballs and cover with a lid. Cook for about 10 minutes, until the meatballs are no longer pink inside. (Depending on the size of your skillet, you may need to cook the meatballs in batches.) Plate the meatballs and cover with the tomato sauce. Top with freshly grated Parmesan to taste.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds grass-fed ground beef, Salt and freshly ground black pepper, 2 tablespoons butter, 1/2 cup extra virgin olive oil, and more.

Yes, Grass-Fed Meatballs Marinara falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grass-Fed Meatballs Marinara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions