Meatballs with homemade tomato sauce

So…for my meatball recipe. I tend to make this one in HUGE batches and freeze it because it makes amazing lunches.

I’ll get right to it.

Meatballs with homemade tomato sauce

1 lb regular grass fed ground beef
1/3 cup finely cut leek(white only)
1 pastured egg white
1 clove grated garlic
1/4 tsp hymilayan salt
Tomato sauce** (depending on how saucy you like things…but you need enough to simmer the meatballs in. Between 2-4 cups, I use 4)

Let meat sit on the counter until it comes to room temp.
While this happens, cut up your leek and saute in fry pan with a tbsp of water until just soft. Let cool completely.
When meat is at room temp. put it in a large bowl with leek, egg white, garlic and salt. Mix with your hands until combined.
I place out wax paper on the counter for placing my meatballs on.
Put the tomato sauce in the fry pan and let warm on just below med (3-4).
Roll meatballs into small balls about heaping tbsp worth. You don’t want them too big because they will take too long to cook through.
Once all are rolled, fill the pan with meatballs. It is really important to make sure none touch and do not over crowd the pan. It usually takes me two rounds.
Continue to simmer and turn to cook completely. Once the first batch is done, remove them with a slotted spoon and place in a bowl. Put your next batch in.
Once all done, you can divvy up the meatballs into containers and add the sauce back.

**If you do not have enough sauce, you can add a can of crushed canned organic tomatoes to the homemade sauce, but I try to stay away from anything canned**


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