Saturday, April 20, 2013

Paleo Spinach Meatballs

Yes it's "spring" here in Chicago but it sure as heck doesn't feel like it.... so why not embrace this awful weather and whip up a nice comfort dish to hunker down with. Hopefully we can all bust out the grill soon, and give our poor ovens a rest. But for now that's just not the case. (This dish is sure to have plenty of leftovers if followed accordingly)


Ingredients:

1 Lb Grass Fed Ground Beef 
1 Lb Antibiotic Free/Humanely Raised Ground Pork (wallace farm's is fabulous with a nice kick)
5 Cups Organic Spinach (chopped)
1 Free Range Organic Egg
1/2 Cup Coconut Flour/Almond Meal (your choice)
3 Tbs Parsley
2 Tbs Oregano
1 Tbs Basil
1 1/2 Tbs Garlic Powder
3 tsp Sea Salt
1 tsp Pepper
1 Jar or homemade Marinara (Mario Batali from Costco is paleo-fyi)

Instructions:

Preheat your oven to 400 degrees, and grease a muffin tin (it makes a great pan for cooking meatballs in). Add 1/4 cup of your coconut flour to a large mixing bowl along with your meat, chopped spinach, egg, and your spices. 




Once all but your remaining 1/4 cup of flour is added it's time to get your hands dirty. 


Now that your ingredients are very well mixed... and look a little something like this


Form your meatballs into as big or as little as you so choose. (We went for the bigger the better philosophy). 


Using a small bowl take your remaining flower and roll your meatballs so that they have a fine coating. The coconut flour seems to go further (fyi)



Simply cook for 35-40 minutes or until they have reached a safe internal temperature. 


Pair with a paleo marinara sauce (mario batali is what we used) and a side salad for a fabulous meal sure to satisfy.



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