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.