2pounds ground beef, turkey, or lamb, or a combination of beef and lamb
2 tbsp dried dulse flakes
2 tbsp golden flax meal
1 tbsp minced fresh flat-leaf parsley
1 tsp Italian seasoning
2 tsp garlic powder
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
6cups red uauce
cooked gluten-free spaghetti
grated Parmesan cheese
red pepper flakes
Instructions
In a large bowl, combine the beef, dulse, flax meal, parsley (if using), Italian seasoning, garlic powder, onion powder, salt, and black pepper; wearing disposable gloves or using clean hands, mix very well to incorporate all the ingredients.
Form the mixture into about 24 equal-size balls measuring about 1½ inches each. Place them on a plate as they are formed. Set aside.
In a large wide sauté pan (10 to 12 inches wide) rather than a saucepan (so the meatballs will easily fit without crowding), bring the sauce to a simmer over medium heat.
Using a slotted spoon, gently add the meatballs to the sauce and lightly stir so the meatballs get coated in the sauce. Return to a simmer, then reduce the heat to low, cover, and simmer for 25 minutes, or until the meatballs are cooked through.
Serve the meatballs and sauce over spaghetti, with or without cheese and red pepper flakes .sprinkled on top.