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5 from 1 vote

Ingredients

  • FOR THE MEATBALLS ::
  • 1/3 cup rolled oats pulsed in a blender to "breadcrumb" size
  • ½ red onion grated
  • 2 cloves of garlic minced or grated
  • 1 lb grassfed ground beef
  • 1 egg
  • 1 tbsp coconut aminos or Worchester sauce. This can be omitted but does give good flavor
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • ½ tsp pepper
  • FOR THE MEATBALL GNOCCI SKILLET ::
  • 3-4 tbsp olive oil to cook in
  • ½ red onion diced
  • 2 cloves of garlic minced
  • 2 – 12-ounce bags of Trader Joe’s Cauliflower Gnocchi keep frozen until use
  • 1/3 cup red wine this is for deglazing and depth of flavor, but if you can’t have wine, use broth
  • 4-5 cups baby spinach
  • 1 – 24-ounce jar of spaghetti sauce or marinara
  • Optional Parmigiano Reggiano

Instructions

ROLL THE MEATBALLS ::

  • Gently combine all meatball ingredients in a medium mixing bowl. Roll 1 ½ to 2-inch meatballs, and set them aside on a plate or board. I like to use a cookie scoop for keeping the meatball size even.

BROWN THE MEATBALLS ::

  • Warm 3-4 tablespoons of olive oil in large skillet over medium high heat. I like to use my cast iron skillet. Once the oil is nice and hot, put the meatballs into the skillet and brown on 2-3 sides. This will take a total of 5-7 minutes. The meatballs will not be fully cooked inside – just get a golden crust on the outside. Once the meatballs are browned, transfer them to a clean plate or board. Keep the oil in the pan to cook the rest of the skillet.

ASSEMBLE THE REST OF THE SKILLET ::

  • Using the leftover oil in the skillet from cooking the meatballs, add the onion and garlic to the oil and cook over medium high heat for a couple minutes until fragrant.
  • Add the frozen gnocchi, toss to combine, and cook for about 7 minutes until the gnocchi is cooked and has some color on the sides.
  • Pour in the wine to deglaze the pan. Add the spinach here too, mix to combine and let the spinach wilt a little.
  • Pour in the spaghetti sauce, and mix all of the skillet ingredients into the sauce.
  • Put the meatballs back into the skillet gently. Cover the skillet with a lid, and cook over low to medium heat for 10 minutes until the meatballs are cooked through. You want the skillet sauce to be at a low simmer.
  • Top each bowl with parmigiano Reggiano if you wish!

Notes

  • You can use any breadcrumb or panko in place of the oats if you wish. I always have oats on hand, and don't always have gluten free panko or breadcrumbs, so oats is usually my go to.