Meatball Parmesan Casserole

We all love meatball sandwiches. Here is an excellent meatball meal that can be used in a romaine lettuce sandwich or served with spaghetti squash or spiraled zucchini

Ingredients:

Meatballs
2 pounds of Grass-Fed ground meat: Beef, Buffalo, Lamb, Goat
2 eggs lightly beaten with a fork
4 Tbsp. Italian seasoning
2 tsp salt
2 tsp coarsely ground black pepper
3 garlic cloves minced
½ cup grated onion
½ cup grass-fed cheese, your choice cut into cubes placed in the middle of the meatballs

Macadamia nut oil for casserole pan.

Meatball coating:
2 Tbsp. garlic powder
2 Tbsp. Italian seasonings
1 cup almond flour or coconut flour
½ cup grated Parmesan cheese

Sauce/topping:
32 oz no sugar Spaghetti Sauce
2 cups shredded Mozzarella cheese
½ cup Parmesan cheese

Directions:

1. Preheat oven to 350̊ F.
2. Put all the meatball ingredients into a large bowl and mix together.
3. Scoop out quarter cup mixtures of meat and form large round meatballs. Place the cubed cheese in the middle of each meatball. Place the meatballs in a single layer in a large baking dish, cover with plastic wrap, and refrigerate for an hour, or overnight.
4. Lightly coat the bottom of a large baking pan with macadamia nut oil. Roll the meatballs in meatball coating and arrange in a single layer in your pan.
5. Bake uncovered for 20 minutes.
6. Add your sauce to the pan and return to the oven for another 20 minutes.
7. Top liberally with the mozzarella and Parmesan cheese, return to oven just until it melts. You can run it under the broiler for additional browning, but watch it like a hawk so it doesn't burn.

Serve on spaghetti squash, zucchini spirals, or romaine lettuce sandwich.

Enjoy.

Submitted by Sandra Slanker