Paleo Meatballs Recipe: Suitable for Primal, Low Carb and Keto Diets

  • By: kim
  • Date: September 24, 2018
  • Time to read: 2 min.

This is a tasty but easy meatball recipe. Everyone loves meatballs so make plenty, this recipe can easily double up so that you freeze portions for a quick and easy meal on another day.

To make to recipe easier and less time consuming you can brown the meatballs by placing them onto a baking sheet and baking in the oven on medium heat until brown all over.

I have, when pressed for time, forgone the browning process and just carefully dropped the raw meatballs into the sauce the result isn’t quite so good as the browned meatballs but it certainly saves time and washing up. paleo meatballs recipe

Easy Meatball Recipe – Serves 6-8

Sauce Ingredients

2 tablespoons olive oil

2 medium onions chopped

1/2 tablespoon chopped garlic.

400g tin ratatouille

224g tinned plum tomatoes (chopped)

130 ml fruity red wine

150 ml chicken stock, home-made if possible but stock cubes are OK.

1/2 tsp honey (optional)

1 tablespoon tomato purée

Meatball Ingredients

350g lean minced beef

350g minced pork

100g Parmesan cheese – Parmigiano Reggiano

1 egg

50g pork rinds (scratchings) reduced to crumbs in a processor.

1 onion finely grated

2 teaspoons Italian seasoning

1 teaspoon minced garlic or use lazy garlic in a bottle.

2 tablespoon of olive oil for frying.

Salt and pepper

Method – to make the sauce.

Fry the onion until soft and transparent but don’t brown. Add the garlic and cook fry for another minute. Add the ratatouille, tomatoes, tomato puree, red wine and stock. Simmer this mixture for about 15 minutes, stirring occasionally.

Method – to make Meatballs

Place the beef, pork, cheese, Italian seasoning, onion, garlic, pork rind crumbs, and egg into a bowl. Season well with salt and pepper. Gently mix this together using your hands, until all the ingredients are well mixed. Take golf ball sized lumps of this mixture and roll into balls. If you find the mixture sticky just wet your hands, before forming the meatballs. Fry the meatballs in the olive oil until brown and crispy on all sides.

Finish the dish

Put the browned meatballs into the sauce mixture and gently simmer for 15 minutes. Serve poured over spaghetti squash, or cauliflower rice.

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