Ingredients
- 1 lb Ground Meat
- 1/2 cup Bread Crumbs
- 1/4 cup shredded mozzarella cheese
- 2 TBSP fresh chopped parsley OR 4 TBSP dried Parsley
- 4 garlic cloves, minced
- 1 tsp Psyllium husk powder
- Salt & Pepper
- 1 (28 oz) can crushed tomatoes
- 1 tsp crushed red pepper flakes
- 2 TBSP onion powder
- 2 TBSP Italian Seasoning
- 1 1/4 cup mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- Parsley for garnish
Directions
- In a large bowl combine: Meat, bread crumbs, mozzarella cheese, parsley, half of garlic, salt and pepper.
- Mix Psyllium husk powder with 3 TBSP water mix and pour immediately into meat mixture
- Use hands to ensure full and even mixture of all ingredients
- Form into meatballs. should make about 12 balls
- Heat skillet on med-high heat with just enough oil to prevent meatballs from sticking.
- Add meatballs and brown all sides, about 5 mins. Transfer to a plate
- Add oil, if needed and sauté remaining garlic about 1 min, until fragrant
- Add crushed tomatoes, crushed red pepper, onion powder and Italian seasoning. Stir well and bring to a boil
- Turn heat down to a simmer, add meatballs back into skillet. Cook 3-4 mins, turning to evenly coat with tomato mixture
- Top with cheeses and cover. Cook for 10 mins
- Garnish with Parsley and serve.
Notes:
Spinach can be added to most any skillet meal. Throw a couple handfuls in about 2-3 mins before the meal is done and stir until wilted.
Any ground meat can be used in this recipe, overall flavor may very slightly. Adust herbs as desired to achieve more or less flavor.