3 cans 28 oz tomato puree (no sugar added)
2 cups beef broth
2 medium onions
6 cloves garlic
1 stick (8 tablespoons) butter
3 tablespoons garlic & herb seasoning
1 tablespoon pink Himalayan salt
1/2 tablespoon black pepper
3 leaves fresh basil diced
3 pounds ground beef
1/4 cup grated parmesan cheese
1/2 cup crushed pork rinds
1/4 cup ground flaxseed meal
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon pink Himalayan salt
1 teaspoon black pepper
For the marinara sauce combine in a food processor the 2 onions and 6 cloves of garlic until a "paste" is formed.
Melt the stick of butter in a large pot over medium heat and add in the garlic and onion paste, cook down well. Add in the tomato puree, beef stock, and all seasonings and fresh basil leaf.
Cover and allow to simmer over medium heat.
In the meantime prepare the meatballs. Combine the beef with the eggs, pork rinds, flax seed, and all seasonings. Form into 1-1/2" round balls and set on a plate in the fridge to chill for approximately 15 minutes. Add them into the simmering marinara sauce and cover with the lid. Allow to cook on low for one - two hours.
Taste and adjust seasoning if desired.
Top with parmesan cheese and fresh basil.