Delicious Italian Meatballs served with Seasonal Heirloom Tomatoes and spicy Jalapenos on a warm summers night...it doesn't get much better than this. The kids have theirs with Spaghetti, ovviamente!

Choose grass fed Beef and Veal, homegrown herbs, and a good quality Extra Virgin Olive or Avocado Oil for cooking.

Organic Ingredients: serves 6

• 1 Lb Ground Beef, grass fed

• 1 Lb Ground Veal, grass fed

• 2 Shallots, peeled and finely chopped

• 4 Cloves Garlic, peeled and crushed in a pestle and mortar

• Spices: 2 Tsp. Paprika, 1 Tsp. Turmeric, 1 Tsp. Coriander

• Herbs for Sauce: 1 Tsp. Oregano, 1 Tsp. Basil (washed, de-stemmed and leaves chopped small)

• 1 Jar or 2 Cups Crushed Tomatoes

• Sea Salt, to taste

• Olive Oil or Avocado Oil for cooking.

Method:

Heat a large non stick pan with one teaspoon Olive Oil to medium high heat. Saute 1 Shallot for a few minutes, or until softened. Add Garlic and sauté for one minute. Remove from heat and allow to cool to room temperature.

In a large bowl, mix Beef, Veal, Shallot and Garlic with Spices and Sea Salt. Use your hands and ensure that the ingredients are well incorporated. Using small handfuls at a time, form the mixture into small balls. I find that placing a bowl of Water next to me as I work to cleanse hands every now and then helps.

Add 2 tablespoons Olive Oil to your pan and bring to medium high heat. Add the Meatballs in, single file making sure not to crowd the pan. Brown meatballs on all sides, turning every couple of minutes or so. You'll want them to be brown on the outside and raw on this inside. Remove and plate. Add remaining Shallot into the pan and saute for a few minutes or until softened. Add crushed Garlic and cook for one minute. Add Crushed Tomatoes, Oregano, Basil and Sea Salt and bring to a boil. Throw Meatballs back into your pan, stir, cover and reduce heat to a low simmer. Cook for an hour, stirring every now and then. Remove from heat and enjoy.

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