Italian Meatballs

Italian MeatballsMeatballs are a Paleo girl’s (or guy’s!) best friend. You can make a bunch of these fairly quickly and then eat them for multiple meals or snacks throughout the week. One of the things that I’ve learned on my Paleo journey is that having prepared food in the fridge makes a world of difference. When you eat the Standard American Diet, if you’re hungry at a moments notice, you can grab a granola bar or yogurt and move on. Sometimes being Paleo means you have to be a little more creative and a little more flexible with how you look at food. I like to have extra protein in my fridge at all times, and meatballs are perfect for that!

As a matter of fact, these meatballs started first as a dinner. I threw together a quick marinara sauce on the stove and plopped in about a dozen of the already cooked meatballs. I let them simmer for a bit to get comfortable together, and then we ate them on top of roasted spaghetti squash. The next day, they were my lunch and it looked more like the picture. Confession: After I took the picture, I chopped the meatballs up, added some more tomatoes, and spread them across three large lettuce leaves. More lettuce, more lunch. That’s how I like it.

I hope you have fun with these and please share with me if you do something delicious with them!

Italian Meatballs

2 lb. ground beef

1 lb. ground pork

1/3 c. coconut milk

1/2 c. almond flour

2 1/2 tsp. salt

1 tsp. pepper

2 tsp. garlic powder

2 tsp. onion powder

1 Tbsp. Italian seasoning

1 tsp. fennel seed, lightly crushed

1/2 tsp. red pepper flakes

1/2 c. fresh parsley, minced

Directions

1) Preheat oven to 425 degrees. Add all the ingredients to a large bowl and gently mix everything together. Hands work great for this because you can mix thoroughly but with a light touch.

2) Pinch off a small golf ball sized amount of meat. Gently roll the mixture in your hands to form a meatball about 1 1/2 in. across. Place on a baking sheet. Continue forming meatballs until the mixture is gone.

3) Place in the oven for about 23 minutes until cooked through. Use these meatballs for breakfast, lunch, dinner, and snacks!

Makes about 35 meatballs

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4 thoughts on “Italian Meatballs

  1. Pingback: Too Busy to Eat Healthy? | Balancing Paleo

  2. Pingback: Too Busy to Eat Healthy?

  3. Just made these for a make ahead meal and they almost didn’t make it to the freezer! These little delights are going to make me a happy mama at the end of some busy day this week! I’m gonna put them with some zoodles and a quick tomato sauce. I can’t wait!!

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