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In a large bowl, combine all the meatball ingredients: 1 pound ground beef, 1 egg, 1/2 cup finely diced white onion, 3 minced cloves garlic, 1 tablespoon tomato paste, 2 teaspoons Italian seasoning, 1/4 cup grated Parmesan cheese, 1/3 cup flax seed powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Use your hands to thoroughly combine the mixture until all ingredients are fully incorporated. Be careful not to overmix, as this can make the meatballs tough.

Form the meatball mixture into approximately 10 large meatballs. Place the formed meatballs on a piece of parchment paper and set aside.

Pour the entire jar of marinara sauce into a large skillet. Place the skillet over medium heat and bring the sauce to a gentle simmer.

Carefully nestle the prepared meatballs into the simmering marinara sauce, ensuring they are mostly submerged.

Cover the skillet with a lid and continue to simmer for 20 to 25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).

Remove the lid from the skillet. Gently flip the meatballs to ensure even cooking and stir the sauce to reincorporate any separated fat.

Allow the meatballs to simmer uncovered for an additional 2 to 3 minutes. This will help the sauce to thicken slightly.

To serve, spoon the rich marinara sauce generously over the meatballs. Garnish with fresh chopped parsley or basil and a sprinkle of grated Parmesan cheese.

These stovetop meatballs are delicious served with fresh pasta or alongside a crisp side salad.


In a large bowl, combine all the meatball ingredients: 1 pound ground beef, 1 egg, 1/2 cup finely diced white onion, 3 minced cloves garlic, 1 tablespoon tomato paste, 2 teaspoons Italian seasoning, 1/4 cup grated Parmesan cheese, 1/3 cup flax seed powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Use your hands to thoroughly combine the mixture until all ingredients are fully incorporated. Be careful not to overmix, as this can make the meatballs tough.

Form the meatball mixture into approximately 10 large meatballs. Place the formed meatballs on a piece of parchment paper and set aside.

Pour the entire jar of marinara sauce into a large skillet. Place the skillet over medium heat and bring the sauce to a gentle simmer.

Carefully nestle the prepared meatballs into the simmering marinara sauce, ensuring they are mostly submerged.

Cover the skillet with a lid and continue to simmer for 20 to 25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).

Remove the lid from the skillet. Gently flip the meatballs to ensure even cooking and stir the sauce to reincorporate any separated fat.

Allow the meatballs to simmer uncovered for an additional 2 to 3 minutes. This will help the sauce to thicken slightly.

To serve, spoon the rich marinara sauce generously over the meatballs. Garnish with fresh chopped parsley or basil and a sprinkle of grated Parmesan cheese.

These stovetop meatballs are delicious served with fresh pasta or alongside a crisp side salad.
