Meat Balls with Marinara Sauce.

Nothing better than home made meat balls with marinara sauce and a good pasta.

meat balls marinara sauce

meat balls in marinara sauce

meat balls marinara sauce

This is my go-to weekend prep meal or when I have a big group over for lunch or dinner! 😋 It’s SO easy to make and hands down the EASIEST meatball recipe you’ll ever find (and need 😛). Ready in just 30 minutes! 🙌 I love to make it in my cast iron pot (that I use literally for all my meals and baking breads!)

Ingredients (for 24 meatballs) = meal prep version, you'll have some leftover for the week that you can reheat or throw in the freezer! Yeah!

• 2 large eggs

• 5 tbsp finely chopped fresh basil

• 5 tbsp finely chopped fresh Italian parsley

• 3 tsp dried oregano

• 2 tsp salt

• 3/4 tsp freshly ground black pepper

• 1-2 garlic cloves, finely chopped

• 1/2 tsp onion powder

• 3/4 cup water

• 3 lbs organic ground beef (15-20% fat)

• 6 tbsp almond flour

• 3 jars of your favorite marinara sauce (Lucini is recommended for its organic ingredients and EVOO) I used another brand before, until I found out it is not organic and they aren't even using extra vergine olive oil, plus it was a lot more expensive!)

• Spaghetti or pasta of your choice

• Parmesan cheese or nutritional yeast flakes (for topping)

• Extra fresh herbs (for garnish)

Instructions (check out the reel on my insta!):

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine all of the meatball ingredients: eggs, basil, parsley, oregano, salt, pepper, garlic, onion powder, water, ground beef, and almond flour. Mix everything together using your hands until well combined, but be careful not to overmix.

3. Form the meatballs: Take small portions of the mixture and roll them into golf ball-sized meatballs. Place them on a baking sheet lined with parchment paper or ungreased.

4. Bake the meatballs: Put the meatballs in the preheated oven and bake for about 5-6 minutes. After that, turn them over and bake for an additional 5 minutes, or until they are almost cooked through and lightly browned. Don't over cook them!

5. Once done, remove from the oven and immediately transfer the meatballs to a large pot of warm marinara sauce. Let the meatballs simmer in the sauce for a few minutes to absorb the flavors and finish cooking.

6. Cook the pasta: Prepare your pasta according to package directions while the meatballs are simmering in the sauce.

7. Serve: Plate the meatballs with pasta, sprinkle with Parmesan cheese or nutritional yeast flakes, and garnish with extra fresh herbs for a burst of flavor.

8. Enjoy! Bon Appétit!

Colors to Dye For: The Risks of Artificial Food Dyes

While these vibrant artificial food dyes might seem harmless, many have been rebranded with "nicer" names to downplay their potential risks. Here’s what you should know about the dyes lurking in your food:

1. Red 40 (Allura Red)

• Health Risks:

  • May cause hyperactivity or attention issues in children (linked to ADHD symptoms).

  • Potential allergic reactions, including hives, asthma, or other skin issues.

  • Linked to increased risk of cancer in animal studies.

  • Can cause digestive issues like stomach upset or bloating.

    
    

2. Red 3 (Erythrosine)

• Health Risks:

  • Known to cause thyroid tumors in animal studies, leading the FDA to limit its use.

  • Can cause allergic reactions, including skin irritation and asthma.

  • May affect cognitive function, with some studies suggesting neurotoxic effects.

  • Some reports link it to migraines or headaches.

    
    

3. Yellow 5 (Tartrazine)

• Health Risks:

  • Known to trigger allergic reactions such as hives, swelling, and asthma in sensitive individuals.

  • Linked to hyperactivity and behavioral problems in children (particularly those with ADHD).

  • Some studies suggest it may contribute to anxiety or mood swings.

  • Can cause digestive issues, including nausea or cramps.

    
    

4. Yellow 6 (Sunset Yellow)

• Health Risks:

  • Similar to Yellow 5, it can cause allergic reactions like hives, rashes, and asthma.

  • May trigger hyperactivity or attention issues in children.

  • Has been associated with an increased risk of cancer in animal studies.

  • Can cause skin irritation or sensitivities in some individuals.

    
    

5. Green 3 (Fast Green)

• Health Risks:

  • Considered less harmful than other dyes but still linked to hyperactivity in some children.

  • Can cause allergic reactions or skin rashes.

  • Some studies suggest a potential link to cancer in lab animals, though evidence in humans is sparse.

  • May affect digestion, leading to discomfort or bloating.

    
    

6. Blue 1 (Brilliant Blue)

• Health Risks:

  • Known to cause allergic reactions, particularly in individuals sensitive to food dyes.

  • May contribute to hyperactivity or attention issues, especially in children.

  • Possible links to cancer in animal studies.

  • Can trigger headaches, nausea, and digestive upset in some people.

    
    

7. Blue 2 (Indigotine)

• Health Risks:

  • May cause allergic reactions, particularly in individuals sensitive to food dyes.

  • Linked to hyperactivity and behavioral problems in children.

  • Some studies suggest it could cause tumors in animals.

  • Potential digestive issues, including bloating or stomach discomfort.

    
    

8. Blue 6 (Patent Blue V)

• Health Risks:

  • Known to cause skin rashes and allergic reactions in some people.

  • Potential for hyperactivity or attention issues in children.

  • Can cause digestive issues like nausea or bloating.

  • Some research links it to potential toxicity.

Banana Bites – The Easiest Snack That Feels Like a Treat

Banana Bites

If you’ve been following along for a while, you know I love recipes that are simple, nourishing, and kid-approved — and these banana bites check all the boxes!

They’re made with my go-to pancake batter that’s naturally gluten-free, dairy-free, egg-free, and refined sugar-free. I just thicken it slightly (like I did for last week’s apple fritters), slice up a banana, dip the rounds into the batter, and give them a quick pan-fry. That’s it.

No fancy equipment. No oven. Just a few minutes and you’ve got warm, golden banana bites that are crispy on the outside, soft and sweet on the inside, and super versatile.

Why We Love Them:

• Perfect for slow weekends

• Easy enough for weekday mornings or after-school snacks

• Naturally sweet, so no added sugars needed

• Allergy-friendly and totally customizable

• Works with or without added fat in the pan

How to Serve Them:

These are amazing on their own, but they’re next-level with a few toppings:

• Fresh berries or sliced strawberries

• A drizzle of maple syrup

• A spoonful of hazelnut chocolate spread (clean version, of course!)

• Or pack them in lunchboxes with a little fruit dip on the side

Quick Tip: If your batter feels too runny to coat the bananas, just add a little more flour (I usually go with oat or rice flour) until it sticks nicely.

I love making a double batch because they disappear fast — and yes, they’re freezer-friendly too. Just reheat them in a pan or toaster oven for a quick snack.

Enjoy!

xx Mandy