These slow cooker meatballs are browned first in coconut oil, then simmered with my chunky tomato sauce for lovely meatballs that meet many special diet needs. [Vegetarian and vegan readers, I have a link to a great meatless recipe below!]
When I switched over to the migraine diet and started eating fewer starchy foods, at first I was hungry. All. The. Time. The Husband even started joking that I must have a tapeworm, because I was ravenous. Once my body got used to eating meat and animal protein again, lots of high-quality saturated fat, and almost no grains—all very good for migraine brains—then I wasn’t nearly as hungry as before the big change. I always have grass-fed beef burgers from Trader Joe’s in the freezer, and I love to make meatballs or meatloaf and freeze extra servings for quick dinners.
You will need 3 cups of tomato sauce for this recipe.
I served these over zucchini “noodles” for a completely grain-free meal. You need a spiralizer to cut them like this; you can also hand cut them or use a mandoline. For best results, simmer the noodles in a little tomato sauce sauce for about three minutes to warm and soften them.
low-sodium, migraine, gluten-free, paleo, grain-free, soy-free, GFCF, reduced-sugar diets