Saturday, May 7, 2011

Recipe: Garden Meatballs

The original version of this recipe comes from Everyday Paleo, and has been a huge hit with my family. I like this recipe in particular because it sneaks in loads of yummy vegetables along side their protein. I'm going to be honest with you though, this recipe is time consuming to prepare, but you will be rewarded with lots of meatballs, which you can freeze and save for a day when you don't feel like cooking.


Garden Fresh Meatballs
1 lb ground turkey
1.5 lbs grass fed ground beef
2 small zucchinis, grated
1 small yam, peeled and grated
3 cups spinach, chopped fine
6 small sweet red peppers, roasted
1 Tblsp Coconut oil
2 cloves garlic, minced
2 eggs, whisked
1/3 cup almond meal
Herbamare or sea salt
Pepper

Preheat oven to 350°. Melt coconut oil in small sauce pan. Core and slice in half red peppers, tossing in melted coconut oil, a dash of Herbamare or sea salt and pepper. Place in the oven on a greased cookie sheet for ~30 minutes or until the skinz starts to pucker. Meanwhile, skin and grate the zucchinis and yam. Mix in minced garlic, spinach, salt and pepper. Once the red peppers are done, transfer them to a bowl and let cool - I place mine in the freezer for about 10 minutes. This step can also be done ahead of time. Once cool, transfer the red peppers to a mini food processor and puree. Add the red peppers to the vegetable mixture and then hand mix the meat in. Grease several cookie sheets and roll balls about 2 inches in diameter. Bake covered at 350° for about 40-50 minutes or until cooked through. Lots of liquid will cook out.

This recipe makes a lot, so be prepared to have enough baking sheets on hand. I like to make a few burger patties as well and freeze them directly before baking. We serve this topped with a simple tomato sauce. Enjoy!

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