Thursday, July 12, 2012

paleo mexican meatballs

Since I know many of you are doing the Whole30 challenge, eating paleo, or just trying to eat more healthfully in general, I thought I'd share this really delicious recipe with you.
To be honest, I've never been much of a meatball fan, so I was skeptical about these. 
But we gave them a shot and I'm so glad we did. They are so yummy. The whole family loves them! I've made them twice now and I'm pretty sure they will go on our regular dinner rotation.


I found the recipe at Everyday Paleo, one of my favorite sources for paleo recipes. 
This is copy/pasted straight from that site.

Mexican Meatballs

The Sauce:

Note: prepare sauce or have it simmering prior to putting meatballs into the oven.

1 medium onion, minced

2 tbsp coconut oil (I used olive oil)

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tbsp chili powder

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp sea salt

Saute the onions in coconut oil until limp.  Add tomato puree, garlic, chili powder, cumin, oregano and salt.  Mix well and let simmer for 15-20 minutes, stirring often.  Pour the sauce into a food processor and process until smooth.

making the tomato puree

 Meatballs

1 lb ground beef

1 lb ground pork

1 1/2 tsp salt

3 garlilc cloves

1 tbsp oregano

1/2 small onion, minced

2 tsp cumin

Mix together all ingredients and form golf ball size meatballs.  Place meatballs into a glass dish (will probably need 2- makes about 24 meatballs) and bake at 375 for 15 min.  Then spoon sauce over the meatballs and bake for another 10-15 minutes.  


I've served ours alone with veggies on the side, and I've also served them over spaghetti squash & pasta (note: pasta is not a paleo food) They are great either way, I think, but Harry says he likes them better standing alone. He probably says that because he had them over spaghetti squash. :)

on spaghetti squash

So there you go! Try them sometime - I'm pretty sure you and your family will love them.

happy thursday!
xoxo


6 comments:

  1. How did you drain the grease from the meat? That's always my problem with meatballs and meatloaf.
    This is a must-try for us. Thanks for taking the time to post it!

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    1. Meg, there isn't too much grease - I try to use the leanest meat I can - actually once I used ground turkey instead of beef and it was very good - but you can always try to pour out any grease in the baking dish before you add the sauce. Or use a turkey baster to siphon it. Once you add the sauce, it all mixes together and it's not very greasy at all. But I know what you mean - I never make meatloaf b/c I think it's always too greasy! hope ya'll enjoy!

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  2. Great recipe. Would you be happy to link in to my Meatball edition of Food on Friday? This is the link . Hope you are having a good week.

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  3. Like your blender before and after picture:) Look forward to trying this recipe soon.

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    Replies
    1. I know, the post definitely would NOT have been complete without a picture of the blender before & after. :)

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  4. Laurie Spooner loves a meatball. I will be filing this under my "need to try" recipes.

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