Tag Archives: paleo meatballs

Meatball Parmy Bake

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So I was looking to make a big ol’ tray of meatballs in sauce, and decided to make a sort of cheese-less meatball parmesan. The best way I knew to do this, was to use some of the macadamia ricotta ( which you can find in This Recipe ) … It was pretty darn awesome, and definitely a nice change of pace from what I normally do. It was also nice that it had that “stuff I used to eat” nostalgia factor, without being too silly. The meatballs were spiced almost like a breakfast sausage, and overall it was really simple to make.

Meatball Ingredients:

  • 2 lbs ground beef ( 75% lean)
  • 2 eggs
  • 2 tablespoons coconut flour
  • a LOT of black pepper and sage
  • some salt, thyme, and paprika.

Preparation:

Combine ingredients and form into medium-sized meatballs.

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Bake at 375 degrees for 30-40 minutes, rotating once in the middle.

Add a large can or bottle (26 oz) strained tomato and sprinkle with oregano, thyme, basil, and add a few bay leaves.

Dollop a spoon of the macadamia nut ricotta on top of each meatball and maybe between groups of four or something.

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Return to oven and bake another 15-30 minutes. Ricotta should get to be a nice golden hue.

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Curry Kissed Meatballs and Mixed Vegetables

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Here’s an easy dinner, that dresses up meat balls just a little with kale, and light curry spices. Then It is served over lightly curried veggies to tie it all together. I actually used a lot of frozen vegetables from Trader Joe’s. You can use fresh, which of course is prefered, but for a busy weeknight, using frozen makes it quick and easy to get a yummy dinner on the table.

Meatballs:

  • 1 lb ground beef
  • 1 cup Trader Joe’s Chopped Kale, thawed
  • 1 egg
  • 2 tablespoons mustard
  • 1/8 cup roasted garlic salsa
  • Salt, pepper, curry powder, oregano, paprika

Mix all ingredients together, and form large meatballs. I formed 4 big meatballs when I made this. Bake at 400 degrees for 40+ minutes until the meatballs are cooked through. Flip midway through cooking so it browns on both sides.

Veggies:

  • 2 Cups Trader Joe’s Frozen Fire Roasted Peppers and Onions
  • 1 Cup Trader Joe’s Frozen Leeks
  • 1 Cup Trader Joe’s Frozen Parisian Carrots
  • 2 Cups Trader Joe’s Frozen Kale
  • 1 tbsp coconut butter
  • 2 tbsp coconut oil
  • 1/4 cup chicken stock
  • Curry powder
  • 1/2 Cup Pine nuts

Heat coconut oil over medium heat.  add in all the vegetables, coconut butter, chicken stock, and curry powder. Cook until all ingredients are  well heated and combined. Add the pine nuts during the last few minutes of cooking.


Pumpkin Meatballs

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Because you know…Pumpkin Everything! Seriously, what can’t you put pumpkin in? These were super easy, and just pumpkin enough to satisfy my craving for more festive flavor. Did I mention my love for winter squash? Anyway, I used a little leftover “Pumpkin Sauce” from another dinner this week, which I will post soon. Yes, I’m posting a recipe using one of the ingredients from it, before I post the….nevermind. The pumpkin sauce I made was as follows:

Pumpkin Sauce:

  • 1 cup organic pumpkin
  • 1/2 cup organic strained tomato
  • 1/4 cup organic vegetable broth
  • Sage, cinnamon, thyme, allspice

So anyway, I had some of that stuff in the fridge and used it for the meatballs. It added a bit more flavor and strength. If you don’t feel like making the sauce, just add a bit more pumpkin, and more spice.

•1/4 cup pumpkin sauce
•1/4 cup pumpkin
•1 lb grass-fed ground beef
•sage, salt, pepper, nutmeg, cinnamon

Then I formed medium-sized meatballs, and put them in a 9×9 glass pan that I lined with foil. As you can see, depending on the size, it should make about 9 medium meatballs.

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Then I baked them at 425 for 10-15 minutes, drained any liquid from the pan, and cooked an additional 5-10 minutes. I just ate them plain, but you can put them over spaghetti squash, or use more of the “Pumpkin Sauce” on them.


Spaghetti squash and meatballs

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Ah, Spaghetti and Meatballs, an Italian-American classic. So for you pasta lovers out there, I have this compromise, and it’s (in my opinion) just as tasty and satisfying if not more. With spaghetti squash and meatballs, you get the visual, and none of the fog inducing, bloatey, carb-pasta-gluten bad stuff…Yay!

Now the spaghetti squash, I prepare like all my squashes recently; In the oven, and whole. Some people microwave, but I think that’s blasphemy. I prick the squash a few times with a fork, and roast it for about an hour-an hour and a half. Then I cut it open, scoop out the seeds, and use a fork to scrape the flesh, which helps it form spaghetti-like strands. I season it with some salt and pepper, and then spoon some sauce and a meatball or two over it.

For the sauce and meatballs, I used a simple mixture of ground beef, paprika, one egg, salt, pepper, and oregano. I keep it simple. Sometimes I add some chopped garlic or onion to the mixture, or more spices, but you don’t need it. I made the meatballs in the sauce, which was a first, and was happy with the results. First, I heated beef tallow over medium heat. Then I formed the meatballs and dropped them carefully into the pot. I browned them on the top and the bottom before adding some crushed tomato. I might have put some coconut aminos in and a little broth, I don’t really remember, but with sauce, I never have a go-to recipe. I like putting basil and oregano, some garlic, paprika, salt pepper – when I want something Italian tasting, so I’m pretty sure that’s what I did this time. I stuck a bay leaf in while it was cooking. Play around with it, and make it your own, sauce is one of those things that I find fun to play with!


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