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Anyone have a good primal/paleo meatball recipe?

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  • Anyone have a good primal/paleo meatball recipe?

    I'm looking to try a new meat dish and I thought meatballs would be something easy and tasty. I'll buy some grass-fed ground beef or ground lamb for this. Looking for a recipe that is easy. Any suggestions?
    “You may have thought you heard me say I wanted a lot of bacon and eggs, but what I said was: Give me all the bacon and eggs you have.” - Ron Swanson

  • #2
    This is what I do when I make meatballs:
    1 lb Italian sausage/ Italian seasoned ground beast
    1 head garlic, minced
    1 lb mozzarella grated or torn/ cut into 1/2" chunks

    Mix the garlic well into the sausage of seasoned beast. Grab a 1" diameter hunk of beast, and poke a hole in it with your finger to the middle of the ball. Stuff one of your chunks of mozzarella or 2 tbsp grated mozz into the hole and seal her up, making sure there aren't any holes for the cheese to escape through. Saute' until meat is done.
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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    • #3
      Could be made into either burgers or meatballs:

      3 lbs of different meats (I normally use 1 lb of beef, turkey and lamb, but I also tried venison and elk!)

      1 egg
      1/2 medium onion
      2 cloves of garlic
      1/2 small sweet potato (about 3 oz, boiled)

      Spices: black pepper, fennel seed & coriander (not ground) ~ 1-2 tsp each, a bunch of parsley (~ 2-4 tbsp), 1/4 tsp nutmeg (ground) and 3 to 4 dry mushrooms

      Leave meat to come to room temperature

      Set the broiler to preheat with a closed door

      Grind the spices and mushrooms in a coffee-mill (or at least that's what I use) into powder

      Zoomp the egg, garlic, onion and potato in a blender (I use magic bullet).

      Make a well in the meat, pour the wet ingredients from the blender than add the dry ones. Mix everything thoroughly by hand

      Oil or grease broiler pan. form burgers and meatballs and broil one one side, then pull the pan out, close the door to the oven, flip the balls or burgers. Put back in, rotating the pan.

      small meatballs (5 min on one side, 3 min on the other)
      burgers (I use 1/3 cup scoop for sizing) (7 min on one side, 5 min on the other)

      Serve in a nice deep dish and let everyone have their share!

      Hope that helps!
      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
      When I let go of what I am, I become what I might be.

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      • #4
        Make a big ball of meat and throw it in a pan. Eat it with your hands, too. Extra points of the middle is still raw.

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        • #5
          Turkey Vegetable Meatballs

          1 lb ground turkey or chicken
          2 medium carrots (or a handful of baby carrots)
          1 red or green bell pepper
          5 large mushrooms
          handful of fresh parsley
          1/2 yellow onion
          1 clove garlic
          2 tsp granulated garlic (garlic salt)
          2 Tbs Italian seasoning
          1/2 tsp freshly ground black pepper

          1.Preheat oven to 350℉.
          2.Combine carrots, bell pepper, mushrooms, onion, garlic and seasonings in a food processor and blend until well chopped.
          3.Empty the food processor into a large bowl, add the ground turkey and mix together completely.
          4.Form meatballs and place on a non-greased baking sheet (about 1 1/2" - 2" each). Bake for about 25 minutes, or until completely cooked.

          Got this recipe from thepaleoplan.com and tried it last night. Made the meatballs with broccoli on the side. Was very good.

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          • #6
            Originally posted by naiadknight View Post
            This is what I do when I make meatballs:
            1 lb Italian sausage/ Italian seasoned ground beast
            1 head garlic, minced
            1 lb mozzarella grated or torn/ cut into 1/2" chunks

            Mix the garlic well into the sausage of seasoned beast. Grab a 1" diameter hunk of beast, and poke a hole in it with your finger to the middle of the ball. Stuff one of your chunks of mozzarella or 2 tbsp grated mozz into the hole and seal her up, making sure there aren't any holes for the cheese to escape through. Saute' until meat is done.
            This.... but sort of scotch egg style by taking one of those 1-2in lil balls of mozzarella, poking a garlic stuffed (or any other) olive inside it, then surrounding the whole thing with the meat wad. Salty, garlicky, creamy, fatty, gooey, meaty... NOM.
            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
            ~Friedrich Nietzsche
            And that's why I'm here eating HFLC Primal/Paleo.

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            • #7
              This is my go to meatball recipe from Every Day Paleo..

              Marvelous Meatballs! | Everyday Paleo

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              • #8
                3lbs of meat of your choice ( I use 2 lbs grass fed beef and 1 lb ground bison)
                3 eggs
                1 onion diced
                3 celery stalks diced
                2 zucchini diced
                garlic powder
                pepper

                I mix all this together, roll into meatballs and put on baking sheets in the freezer for 24 hours to freeze then put them in freezer bags till ready to use. I like to take some out of freezer and put in crock pot frozen with some sauce on low. They are the best ever.

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                • #9
                  One I make quite regularly are lamb and coriander meatballs. Put 1lb minced lamb (I use a lamb and mutton mix for a stronger flavour) into a food processor with one peeled and quartered onion, 2 - 3 cloves of garlic, some salt and pepper and a bunch of coriander/cilantro. Whizz until blended, shape in your hands to the desired size, and fry in the fat of your choice. I like to fry these with some mushrooms and serve with a tomato and chilli sauce.

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                  • #10
                    All great suggestions. Thanks! Looks like I've got some cooking to do.
                    “You may have thought you heard me say I wanted a lot of bacon and eggs, but what I said was: Give me all the bacon and eggs you have.” - Ron Swanson

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                    • #11
                      I'll throw my easy recipe in the ring.....

                      My Blog: Healthy Living How To
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                      • #12
                        I like to make taco meatballs. No recipe really. I generally throw about 2 pounds of ground beef, an egg, tomato paste (one of those little cans), sauteed onions and garlic and some taco seasoning (a lot (maybe 2 TBS) of chili powder, about half as much cumin, about 1/4 as much cayenne, paprika, oregano, garlic powder, onion powder, salt and pepper), squish it up with my hands and then make golf ball size meatballs. Bake them at 350 for about 30 minutes.
                        I think they might be tasty simmered in tomato sauce as well. I might give that a go.
                        kiss = keep it simple, sister!

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                        • #13
                          I made meatballs using my favorite meatloaf recipe from Epicurious (minus the breadcrumbs and milk, plus an extra egg yolk) the other day... You just cook them for a shorter period of time. I like to portion them out using a disher. They're good in a bento-style lunch.

                          The recipe uses a mix of beef and pork, and has chopped prunes and bacon in it. Really yummy.
                          ~elaine. twitter, primal journal.


                          Originally posted by vontrapp
                          CoWorker: What? Cmon live a little.
                          Me: No thanks, I'd rather live a lot.

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                          • #14
                            Wow! What great ideas... you'll have a year of weekly meatball dinners at this rate... I recently adapted my MIL's Piedmontese meatball recipe to primal. I used two pounds of ground meat, two eggs, and about one cup of steamed chard (well drained and chopped fine... use the whole bundle), grated garlic and Oregon hazelnut flour in place of breadcrumbs. The nut flour really added a nice dimension to the flavor. After browning they were simmered in a gravy of half canned San marzano tomatoes, half homemade chicken bone broth. Northern Italians use a lot of bone broth enrichments in sauces and the finished results are less red and tomato-ey than more southernly sauces.

                            have fun with all the new recipe ideas! L

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                            • #15
                              My favorite is from the side of Kraft Parmesan! Made 'em last week....yummm...

                              *1 lb. ground beef
                              *1/2 cup KRAFT reduced fat 100% Grated Parmesan Cheese
                              *1/4 cup chopped fresh parsley
                              *1 egg
                              *1 clove garlic, minced

                              Shape into 12 meatballs.

                              375 for 25 minutes in a foil-lined pan (I used a 13x9 pan in case of drips).
                              Truly Paleo since 1/1/2012 (Doing Leptin reset)
                              Turned 50 on 3/8/2012 !!!
                              5'2" Female
                              11/27/2011: 162.8 lbs.
                              7/15/12 : 148.6 lbs.
                              Clean Paleo diet: Lots of CO, Meat, Seafood, and doing CT 5x/week, 40 mins @ 50-52 degrees F

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