Paleo Meatballs

I never like to say that food is “heavenly” because I know there is no comparison with the food that will actually be served in heaven. So, let’s not call them heavenly but … hmmm … sublime.  (Not bad, eh?)

This recipe is called No Breadcrumbs Meatballs and the substitution of the almond meal/flour worked very well. I halved the recipe as I didn’t want to have a bunch of leftovers although my husband took some for lunch the next day.

Here are the two sets of ingredients that you’ll need. The first one is for the sauce, the second is for the actual meatballs.

I did not use the Italian Seasoning that the recipe called for as it usually has too much salt so I simply used oregano in its place and it turned out fine. You could use other seasonings and the only thing it will affect is the taste. I also used 1 pound of beef instead of 1/2 beef and 1/2 pork.

Ready to start making these wonderful meatballs?

Ingredients For the Sauce

• 14 oz. can of diced tomatoes
• 1/2 small can of tomato paste
• 1 tablespoon extra virgin olive oil
• 1 clove of garlic, minced
• 1/4 medium onion, chopped
• 1 teaspoon oregano
• 1/2 teaspoon black pepper

Ingredients for the Meatballs

• 1 lb. ground sirloin
• 1 egg
• 1/4 cup almond meal
• 1 clove of garlic, minced
• 1/4 medium yellow onion, chopped
• 1/4 carrot, shaved
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper

Directions

1. For the sauce — in a large saucepan, heat the olive oil and then add the garlic and onion and saute.
2. Once the onion is clear, add the diced canned tomatoes, tomato paste, oregano and the black pepper then stir and cook on low heat.
3. In a large mixing bowl combine the ingredients for the meatballs. (It works really well if you use your clean hands.)
4. Once all the ingredients are mixed together, form the mixture into balls about an inch or two around.
5. In a skillet, brown the meatballs (add some olive oil to the skillet if necessary). Be sure to turn the meatballs slowly and often. I did not have any problems with the meatballs falling apart which I thought might happen because I wasn’t “real” breadcrumbs.
6. Make sure the meatballs are well browned.
7. Once the meatballs are done, add them to the sauce.
8. Cook the meatballs in the sauce on low heat stirring occasionally for at least one hour.

Absolutely scrumptious!

Oh — did you notice I served the meatballs on noodles? We haven’t had noodles in awhile  because of the paleo diet but I decided to try these gluten free noodles. They were thin — very similar to the ones you would eat if you were eating Pad Thai (if you’ve had that dish before).

I was pleasantly surprised that they were good! Other gluten free noodles I’ve tried in the past tasted gummy but these Pumpkin, Ginger & Rice Noodles by King Soba tasted just like good ‘ol noodles.  Yum!

Enjoy!