Ingredients
Meatballs
- 1 cup packed fresh basil, plus more for serving
- 3 garlic cloves
- 1/2 cup raw cashews
- Zest of 1/2 lemon
- 1 pound 85/15 ground beef
- 1½ teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon dried oregano
- 2 large eggs, beaten
- 2 tablespoons arrowroot flour
- 1 tablespoon extra virgin olive oil
For Serving
- 1 (32-ounce) jar marinara sauce, such as Rao’s
- 2 tablespoons freshly chopped flat-leaf parsley
Instructions
- Prepare the Herb Mixture: In a food processor, combine the fresh basil, garlic cloves, raw cashews, and lemon zest. Process until finely chopped and well combined, creating a flavorful herb paste that will infuse the meatballs with fresh, vibrant taste.
- Mix the Meatball Ingredients: In a large bowl, combine the ground beef with kosher salt, ground black pepper, crushed red pepper flakes (if using), dried oregano, beaten eggs, arrowroot flour, extra virgin olive oil, and the prepared basil mixture. Mix thoroughly by hand or with a spoon until all ingredients are evenly distributed.
- Form the Meatballs: Preheat your oven to 400°F (200°C). Using your hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes, or until they are cooked through, browned on the outside, and the internal temperature reaches 160°F (71°C). Baking ensures a juicy and tender texture without extra oil.
- Simmer in Marinara Sauce: While the meatballs bake, warm the marinara sauce in a large skillet over medium heat. Once meatballs are done, gently transfer them to the skillet, spooning some sauce over them. Simmer together for 5 to 10 minutes to meld the flavors.
- Serve Garnished: Serve the baked meatballs hot, topped with freshly chopped flat-leaf parsley and extra basil if desired. This dish pairs beautifully with spaghetti squash, zoodles, or as a hearty main on its own.
Notes
- Arrowroot flour works well as a grain-free binder for Whole30 compliance; you can substitute with coconut flour if needed, but adjust quantity as it absorbs differently.
- Raw cashews add richness and moisture to the meatballs; soak them for 20 minutes if your food processor struggles to blend.
- For added heat, increase crushed red pepper flakes or add a dash of cayenne pepper.
- Use freshly chopped herbs for brightest flavor and garnish.
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
