I grew up in a 100% Italian household, so you can rest assured meatballs were consumed several times a week. It’s no wonder in my paleo life they have become one of my go-to foods. Not only do meatballs travel easily, but they also seem to be loved by everyone.
Designer Meatball Making
My mother and grandmother never considered altering the recipe from the traditional one handed down for generations. Now don’t get me wrong – they were delicious every time, but the spice of life is what keeps me in the kitchen day after day.
This boss lady loves to experiment in the kitchen, and I have grown to consider meatball making an art form. Designer meatballs are what I like to call them. Each meatball variety offers different nutrients, proteins, and spices to ensure a consistently tasty treat to nourish the athlete in all of us.
“Designer meatballs are what I like to call them. Each meatball variety offers different nutrients, proteins, and spices to ensure a consistently tasty treat to nourish the athlete in all of us.”
Even the sizes of meatballs are a fun change that my grandmother and mother never saw coming. No longer are the days of one-size-fits-all in the world of meatball making. I enjoy having bite-sized meatballs for before or after a workout, as well as meal-size balls to add on a bed of greens or with a side of kraut for a simple, delicious, go-to meal.
Meatballs make a perfect meal for any place and any time of day. I bring meatballs everywhere in Mason jars for quick, easy meals. I’ve even had the pleasure of watching the other passengers drool as I eat them during plane travel.
And when you are Italian, the likelihood of waking up Sunday morning to the smell of meatballs is pretty high. I remember many meatball-filled Sunday mornings from my childhood, using a recipe that was close to this one.
Mom-Mom’s Meatballs
Ingredients:
- ½lb each of ground pork, veal, and beef
- 1 egg
- ¼ cup of almond flour
- 2 Tablespoons of fresh parsley
- 1 Tablespoon of coconut milk
- 1 Tablespoon of garlic powder
- 1 medium chopped onion
- Salt and pepper
Method:
- Take the meat out 1 hour before cooking to bring to room temperature,
- Add meat into a bowl adding all ingredients.
- Salt and pepper to taste.
- Mix well. (I recommend getting your hands in there and squeezing it all together.)
- Once mixed, roll into desired size meatballs,
- Bake in the oven at 350 degrees Fahrenheit on a parchment-lined cookie tray or sauté over medium heat in desired fat until done. For either method, the average cooking time will be between 7-10 minutes.
Meatball Surprise
Organ meats are nutrient-dense foods that support every athlete. Yet eating organ meat regularly is a challenge for many of us. Adding liver to meatballs offers a tasty way to get the nutrients your body needs without the strong taste of organ meat overpowering the dish. The addition of bacon offers an extra surprise to the palate.
Ingredients:
- 1 lb of ground beef
- ¼ lb of chopped beef liver
- 3 strips of bacon, cooked and diced
- 1 egg
- ¼ cup of almond flour
- 2 Tablespoons of garlic powder
- Salt and pepper
Method:
- Take the meat out 1 hour before cooking to bring to room temperature,
- Add meat into a bowl adding all ingredients.
- Salt and pepper to taste.
- Mix well. (I recommend getting your hands in there and squeezing it all together.)
- Once mixed, roll into desired size meatballs,
- Bake in the oven at 350 degrees Fahrenheit on a parchment-lined cookie tray or sauté over medium heat in desired fat until done. For either method, the average cooking time will be between 7-10 minutes.
BAM-a-Lamb Balls
Lamb with mint is the perfect marriage of protein and spice. Long gone are the days this combo is reserved for rack of lamb with mint jelly. Making lamb meatballs with mint has been a welcome surprise to everyone who eats them. They are also a palate-cleansing bite when on the go, making them perfect for every athlete’s pre- or post-gym meal.
Ingredients
- 1 lb of ground lamb
- ¼ cup fresh mint
- 1 medium onion chopped
- 1 egg
- 2 Tablespoons of almond flour
- Salt and pepper
Note: I have omitted the almond flour for those with nut sensitivity and the meatballs remain tasty. My personal preference is with the almond flour added, but either way offers a delicious meatball.
Method:
- Take the meat out 1 hour before cooking to bring to room temperature,
- Add meat into a bowl adding all ingredients.
- Salt and pepper to taste.
- Mix well. (I recommend getting your hands in there and squeezing it all together.)
- Once mixed, roll into desired size meatballs,
- Bake in the oven at 350 degrees Fahrenheit on a parchment-lined cookie tray or sauté over medium heat in desired fat until done. For either method, the average cooking time will be between 7-10 minutes.
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