Meatballin'

Who doesn't like meatballs? If you don't like 'em then I say you haven't had properly prepared meatballs. My mom makes these meatballs that are melt-in-your-mouth, can't-stop-eating, meatballs. They're the type of meatballs that you eat when you're not even hungry. They're the type of meatballs that my step dad, who was raised in an Italian family, says are better than any meatballs he had growing up. And he's had a lot of good Italian food, so he knows. Man.  I miss those meatballs.

Anyhow. I don't quite remember what's in those meatballs, but I'm fairly positive they aren't Paleo-friendly meatballs. However! I have come up with a paleo-friendly meatball recipe. They aren't my moms meatballs, but they are damn good.

These babies are moist and flavorful and just delicious - with a slightly nutty taste to them. I am really happy with how they came out. I think you will like them too ;) Enough blabbing, onto the recipe!

(serves 2)

[INGREDIENTS]

• ~ 1/2 lb grass-fed ground beef (I think I used slightly more than half a pound, it just depends how many balls you want)
• 1/4 cup almond meal (I used what I have left over after making almond milk, but any will do)
• 1 egg white (or half a beaten egg)
• 1/2 tbsp tomato paste
• 1 tbsp nutritional yeast
• 1/2 tbsp olive oil
• 3 cloves fresh garlic, chopped
• 1 large shallot, chopped
• 5 fresh sage leaves, whole
• 1/4 tsp dried basil
• 1/4 tsp granulated garlic
• Salt and pepper to taste

[DIRECTIONS]

1. Pre-heat oven to 375 F. 
2. Warm olive oil in a small pan.
3. Once oil is warm, add the sage leaves, garlic, and shallot. Saute until fragrant and sage leaves look crispy. Take off pan and set to the side.
4. In a medium bowl combine: beef, almond meal, egg, tomato paste, yeast, granulated garlic, and dried basil. Mix well. Hands are usually best suited for this.
5. The sage should be dry by this time and you should be able to crumble it up. Get crumblin' (again, hands are best suited). 
6. Add your garlic-shallot-sage mixture to beef mixture. Add salt and pepper to taste and mix well. 
7. Line a cookie sheet with foil (trust me it makes the clean up wayyyyy easier). 
8. I made my balls using heaping tablespoons of the beef mixture. Probably more like 2 tbsps. Get heaping tablespoon of your meat and shape into balls with hands. Wetting your hands a bit before hand makes it easier and less sticky. Without fail, I have come out with 10 large balls and 2 small balls. 
9. Pop into oven and cook for 20-22 minutes. I usually go for 20, but I like my beef medium-rare. 

Don't they look yummy!

[TIPS]

I usually serve these with zoodles (and sometimes gluten free garlic toast if you're feeling fiesty!), but you could do anything with them. Regular pasta, paleo pasta, meatball sandwiches, by themselves. Whateva! For my zoodles I cook them in oil and throw in some fresh parmesan since dairy doesn't bother me. If dairy is a no-go for you, you could throw in some nutritional yeast instead.

Enjoy!