PEPPERONI BREAD

ITALIAN SAUSAGE MEATBALLS WITH RED WINE SAUCE

PREP TIME: 10 MINUTES | TOTAL TIME: 30 MINUTES

Makes 4 servings

 

These meatballs can go anywhere conventional meatballs can go: alone as an hors d’oeuvre, on top of shirataki noodles, or by themselves as a casual main dish with a green salad or steamed green beans, kale, broccoli, or asparagus.

Any ground meat can be substituted for the Italian sausage.

1 pound ground Italian sausage

2 tablespoons ground golden flaxseeds

1 egg

½ teaspoon Italian Seasoning Mix (page 56)

¼ teaspoon sea salt

2 tablespoons extra-virgin olive oil or coconut oil

2 tablespoons tomato sauce

¼ cup dry red wine

 

 

In a large bowl, combine the sausage, flaxseeds, egg, seasoning mix, and salt and mix thoroughly. Form into 1½" balls.

In a large skillet over medium-high heat, heat the oil. Cook the meatballs for 2 minutes, turning to brown all sides. Reduce the heat to medium-low, cover, and cook for 12 minutes, stirring frequently, or until no longer pink.

With a slotted spoon, transfer the meatballs to a serving bowl.

 

 

In the same skillet over low heat, cook the tomato sauce and wine for 2 minutes, stirring to loosen any brown bits from the bottom of the skillet, or until heated through. Pour over meatballs.

PER SERVING: 503 calories, 19 g protein, 3 g carbohydrates, 45 g total fat, 14 g saturated fat, 1 g fiber, 986 mg sodium