Monday, July 30, 2012

Paleo Beef Meatballs

Want an idea for a quick summer meal?
Reheat a few of these meatballs for a great casual meal on a warm summer night. Have lots of toothpicks on hand for dipping in your favorite marinara sauce. A veggie platter and crackers are all you need for an easy dinner on the back patio.

This is a perfect basic meatball recipe. Most meatballs recipes contain bread crumbs as a binder, so I've come up with a combination of "flours" that hold together the meatballs and have a delicious flavor as well. Although I love the versatility of coconut flour, sometimes the flavor of coconut isn't welcome! You can't taste the coconut flavor in these meatballs, but it still serves wonderfully as a binder. I like to make a triple batch and freeze two servings for later.

For an extra-decadent meal, try creating some Swedish Paleo Meatballs to serve over pasta or Green Spaghetti (Zucchini!).



Paleo Beef Meatballs
1 pound ground beef
1/2 cup soft gluten-free bread crumbs (if eating grain free, see the substitution below)
1 egg
2 T. finely minced onion
1 clove garlic, minced
1/2 t. salt
1/4 t. pepper

1/2 c bread crumb substitution for grain-free diets:
   2T. ground flax seed
   2T. coconut flour
   2T. almond flour
   1/4 c. shredded zucchini (squeeze out water before measuring)
      OR 1/4 c. finely chopped mushrooms

Preheat oven to 385 degrees.
Mix all ingredients together.
Create ~1-1/2" meatballs and place on an ungreased cookie sheet.
Bake for 12-14 minutes, flipping each ball once half way through cooking.
Drain meatballs on paper towels or newspaper.

Simmer several meatballs in your favorite tomato sauce for 15 minutes for a quick spaghetti night (simmer for an hour to create a richer sauce).


Swedish Paleo Meatballs
1 recipe prepared Paleo Beef meatballs (above)
2/3 cup Cindy's Cashew Cheese
1-1/3 cup beef broth

1/8 t. allspice
1/8 t. nutmeg
1/4 t. salt
1/4 t. pepper
2 T. finely chopped parsley for garnish


Combine cashew cheese, beef broth and spices in a large frying pan.
Bring to a simmer and cook over medium heat until slightly thickened, about 5 minutes.
Add meatballs and warm them in the "cream" sauce.
Sprinkle with parsley and serve over gluten-free pasta or Green Spaghetti (Zucchini) with a big salad on the side.

Enjoy!

Tip: I freeze gluten-free bread heels in a freezer bag, and pulse them in a food processor when I'm in need of bread crumbs.

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