Friday, July 14, 2017

easy veggie filled paleo meatballs...

Guys! Oh my gosh I have been dying to share this recipe with youuuuuuuu!!!

I wanted to make sure it was just perfect though, so I made sure to cook it a few more times and then even test it on some friends the other night, when we went over for a din din date. Spoiler alert: It Passed.

I kid not when I say that we eat these hidden veggie filled paleo meatballs once a week. NO JOKE. Sometimes I switch it up and use ground chicken, pork or turkey (or a combo of one or the other), but mostly we eat these bad boys with our beloved grass fed beef, served with a side of faux-tatoes (cauliflower mashed up into a paleo friendly, mashed potato substitute) and maybe a small salad. #alltheveggies

I love love love making these because 1. THEY'RE SO EASY!!!!! 2. I can whip them up any night- which is especially great for those days we're running behind dinner-wise OR I just don't feel like cooking. And 3. IT HIDES ALL THE VEGGIES AND LUKE GOBBLES THEM UP! BWAHAHAHAHAHAHAHAHAHAHAHA! Mom win to the max. Plus to be honest, the veggies give the meatballs a moistness like no other (no dry meatballs here). 

Some tips! You can make these the day of for sure! But you can also make, scoop, and freeze! Then just remove however many you need and bake away (baking time will of course increase). I use a 2 1/4" cookie/ice cream scoop (2 oz scoop) to make my meatballs which makes sure they're uniform in size AND negates the need for me to use my hands! Because we all know, having raw meat hands when your toddler gets an owie or runs into the kitchen "needing you right now" is a terrible mix. 

Makes about 24 meatballs, if using the 2oz scoop
For printable recipe, click here

  • 1.75 pounds grass fed ground beef
  • 2 medium carrots, washed, ends trimmed, peeled and chopped into thirds
  • 2 medium zucchini, washed, ends trimmed and chopped into thirds
  • 1/4 large (or 1/2 of a medium) onion, peeled and cut into chunks
  • 2 1/2 teaspoons dried basil
  • 1/2 teaspoon paleo friendly Italian seasoning (If you don't have, just increase the dried basil to 3 teaspoons)
  • 2 teaspoons sea salt
  • 2 pasture raised eggs, whisked well
  • 3/4 cup fine almond flour (or cashew flour

1. Preheat oven to 400°F and line a sheet pan with parchment paper. Set aside.

2. To a large bowl, add your ground beef. Set aside.

3. To a food processor, add your carrots, zucchini and onion and pulse until everything is combined and finely grated. Pour finely grated veggies into a clean tea towel or fine mesh sieve and squeeze/press until some of the juices have come out. You don't need to go crazy here- you're wanting some of that moisture to remain so your meatballs stay moist, but you don't need all of it. Add veggie mix to the ground beef.

4. Next, add the basil, Italian seasoning, salt and eggs to the beef bowl and mix everything together with your hands.

5. Finally, add the almond (or cashew) flour and mix until combined well.

6. With the 2 oz (2 1/4") scoop, scoop meatballs and place onto sheet pan. They can be really close together as they will shrink a little while baking. 

7. Bake in the center of your oven for about 20 minutes, or until meatballs are cooked through and browned on top.

Serve and enjoy!

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