Dave has done it again! Our resident Paleo Chef extraordiniare just sent us another fantastic Paleo recipe. Let me know what you guys think when you try this one out:
Oven Roasted Beet and Vegetable Meatballs
This makes 12 real good sized dinner meatballs! As in 3 inches-ish.
More than enough for 4 and some for lunch the next day. Depending on how hungry you are!
These Larger size ones take 30-45 minutes to cook at 350 degrees on a pan in the oven.
If you make more and smaller(as in 1.5 -2 inch)…as little as 20 minutes to be just right done.
In a big bowl pile in the following:
2-lbs. ground Beef
1lb- of Pork Sausage
OR
Any combination of ground meats and or Poultry can be used!
Experiment!…It’s all good. But this recipe uses 3lbs.
1-cup each of the following ingredients-
Coarse grated:
Zucchini
Red Beet
Mushrooms
And but only if you are into them a lot,
Sweet Red Peppers…or Green
Green tends to mask all the other fine flavors… I don’t use them but wont rule them out.
Fine grated:
Carrot
Parmesan or mix of your favorite “hard” cheeses.
Aged Romano, Asiago, Gouda, and Parmesan all work well.
There are many others…Just watch the salt content!
Finely chopped:
Onion
3- Large Eggs
Herbs, Salt, Pepper(s) and or spices of your choice to taste. I always add Oregano to the red meats and Basil to the poultry…Habit and it tastes good.
Garlic…you can never get enough Garlic
and
Believe it or not
A couple Tablespoons of Coconut flour to be the binder instead of Bread Crumbs.
This is not actually needed but it does throw a twist in that most folks find alluring and mysterious.
Mix it all together and loosely form into balls. The eggs and Coconut flour will hold them round.
Place them on the pan and Bake as per the directions in the beginning.
TIP:
The leftover juices in the pan make and excellent salad dressing mixed with just a touch of Balsamic Vinegar!!!
Eat Well
Dave
Shown here with a summer garden salad.
Enjoy!
-Ryan
