1 Lb grass fed ground beef
1 large egg
1/4 flax meal
1 garlic clove, minced
1 TBSP dried oregano
1 TBSP dried thyme
1.5 tsp pink himalayan salt
1.5 tsp onion powder
2 TBSP fresh or dried minced parsley
1 16 0z jar of marinara sauce
grated goats/sheep’s milk cheese (I prefer Manchego or drunken goat cheese) for garnish (optional)
Preheat oven to 350
In large bowl, use your hands to combine beef, egg, flax meal, garlic, onion, thyme, salt, onion powder, and 1 TBSP of the parsley. Mix until smooth.
Form into meatballs about 1 inch in diameter and place on ungreased baking sheet. Bake for 12 minutes or until browned and cooked through.
Transfer meatballs to oven safe baking dish. Pour marinara over meatballs to cover. Bake for 5 minutes to heat and thicken sauce.
Sprinkle cheese over meatballs and garnish with remaining parsley. Serve with a side of noodles