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Italian Meatballs

Italian Meatballs

Meatballs were a regular in my house growing up. We called them ‘porcupine’ meatballs. They were originally a recipe my parents got off the Rice-a-Roni box in the 80’s. My siblings and I devoured them.

They had rice in them of course and made a super tasty light gravy. Seeing my mom cook them, takes me back in her kitchen like it was yesterday. I make them for my kids today, but that's another post for another day…

I’ve made this Whole30 meatball version a few times now and it’s kid and husband approved!

It’s filling and makes a great pairing for salad or roasted potatoes.

It’s highly nutritious with the added spinach and tomato sauce.

I like this one too because I can cook up pasta so the rest of the family can enjoy it their way!

At the end of dinner, everyone is happy and bellies are full.




  • 2 pounds ground beef or venison

  • 2 cups chopped fresh spinach

  • 2 cups Whole30 compliant marinara of choice

  • 1 tablespoon basil

  • 1 Tablespoon oregano

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • Olive Oil


  1. In a large bowl mix meat, spinach and all seasonings.( I mix them all with my bare hands) Then roll into meatballs.

  2. Bring a large saucepan to medium heat, along with 1/4 cup olive oil

  3. When oil is hoppin’, add in meatballs gently

  4. Cook meatballs 6-8 minutes

  5. Turn meatballs and cook 6-8 more minutes

  6. Continue to turn meatballs and cook until all sides are pink.

  7. Turn off your burner and add 1 cup marinara and mix in well with meatballs

  8. Place in 350* oven for 20-25 minutes.

  9. Remove from oven.

  10. Remove meatballs from saucepan and place in a casserole style dish.

  11. Add one more cup marinara and mix in gently

  12. Done!

Enjoy friends! Bring your family back to the table with simple, whole meals!

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