2 Tbsp extra virgin olive oil
1 medium onion (finely chopped, about ¾ cup)
3 to 5 garlic cloves (minced)
3 Tbsp tomato paste
2 large cans (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried thyme
salt and pepper to taste
1 lb lean ground meat (beef, chicken or turkey)
1 large egg (slightly beaten)
1 small onion (finely chopped)
½ cup Italian parsley (chopped)
¼ cup heavy whipping cream
½ cup quinoa flakes
1 tsp sea salt
¼ tsp pepper
Make the sauce:
Heat olive oil in large pot over medium to medium-high heat. Sauté onion for 3 to 5 minutes until translucent. Add garlic and sauté 1 minute more. Add tomato paste, oregano, and thyme; stir and cook for another minute. Stir in crushed tomatoes, season with salt and pepper and simmer for 25 minutes.
Make the meatballs:
In a large bowl mix together, ground meat, egg, onion, parsley, heavy cream, quinoa flakes, salt, and pepper. Mix with hands and form 12 uniform meatballs.
After the sauce has simmered for 25 minutes, drop the meatballs in the sauce (be careful), place in 1 layer, give them a little room. Cover with lid and let simmer for about 15 minutes until meatballs are cooked through.
Serve over steamed vegetables, spaghetti squash or spiraled zucchini.