Paleo Meatballs
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Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Cooking time | 30 minutes |
| Total time | 1 hour, 30 minutes |
Description
This recipe was taught in a City Market cooking class on cooking Paleo foods - a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture. Serve these with tomato sauce atop steamed or sautéed shredded zucchini.
Ingredients
1 1/2 pound
beef (ground) 1 1/2 pound
pork (ground) 3
egg 1/2 cup
flour, almond 4 cloves
garlic (peeled and minced) 1 1/2 teaspoon
basil, dried 1 1/2 teaspoon
parsley, dried 1 teaspoon
oregano, dried 2 teaspoons
sea salt 1 teaspoon
black pepper, ground 1/2 teaspoon
red pepper flakes 1/2 teaspoon
fennel seedsInstructions
Preheat oven to 350F. Line a baking sheet with parchment paper or non-stick aluminum foil.
In a large bowl, combine the ground meats, almond meal, garlic, basil, parsley, oregano, salt, pepper and eggs. Using your hands, lightly form the mixture into golf ball-sized meatballs.
Place the meatballs on the baking sheet and put in the oven for 25 to 30 minutes, until cooked all the way through.
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