Wednesday, April 4, 2012

Meatballs, Lyda Style

I just burnt the roof of my mouth eating meatballs for dinner tonight. I rushed into my eating carelessly, but it was worth it. It was delicious.

Mitch is usually the one to make meatballs and sauce, but I decided I would give it my own try. And put my own spin on it.

My technique for making meatballs was similar to my technique for meatloaf: throw everything into a bowl and mix it together with my hands.

I think it turned out pretty good.

Paleo Meatballs with Chunky Tomato Sauce

~ 1-1.5lbs Ground Beef
~ 1-1.5lbs Ground Pork
2 Egg Yolks
3-4 Cloves of Garlic, finely diced
2/3 cup Almond Flour (Ground Almonds)
2 tbs minced Fresh Basil
Garlic Powder
Onion Powder
Olive Oil

Optional: 1/4 of a bell pepper

Tomato Sauce:
2-3 tbs Olive Oil
3-4 Garlic Cloves, diced
1/2 an Onion
1 28oz can Diced Tomatoes
1 14oz can Crushed Tomatoes
Italian Seasoning 
~ 3tbs chopped Basil  
Onion Powder

A few things to note. . .

-This is an easy, fast recipe.

-The magic ingredients are Onion Powder and Basil. I love basil. And onion powder is an awesome savory addition.

-I only had about 5 cloves of garlic. You know me. I love garlic. I would have used more, most likely. Use how much you like.

-I also had some orange bell pepper so I threw that in.

-Also similar to meatloaf, it's difficult to take pictures while preparing this meal without getting your camera all meaty.

Step 1: Preheat oven to 350 degrees. In a large bowl, mix together ground beef, ground pork, egg yolks, and garlic. Add 1/3cup almond flour. Add more little by little as needed bind.

Step 2: Add basil and seasonings to your taste (whatever you like). Lots of basil is delicious and adds beautiful color! Add bell pepper if using. 

Step 3: Line a baking sheet with foil and grease with olive oil to keep the meatballs from sticking. (*I used my hands to rub the olive oil all over the foil and then mixed the remainder into the meatloaf . . . so technically there's a bit of olive oil in there.) Roll the ground meat into 1-2 in balls and line on the baking sheet.

Bake for about 20-25 minutes, then finish them off under the broiler for 3-5 minutes (keeping an eye on them!)

While the meatballs bake, make the sauce . . .  

Step 1: In a large, sided skillet or a large saucepan, cook the olive oil and diced garlic on medium heat, stirring every now and then, for about 2 minutes.

Step 2: Add the onion and cook until soft. (A couple minutes)

Step 3: Pour in both cans of tomatoes and about a tablespoon of Italian seasoning and mix all together. Bring the heat up to a simmer and cook for about 15-20 minutes to thicken slightly.


Step 4: Turn down the heat to low, stir in the basil and other seasonings to taste.

Mitch will often finish cooking the meatballs in the pasta sauce, particularly he uses a saucepan for this, so next time I might give that a try.

But these turned out pretty yummy.

And my belly is happy.

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