This week in the kitchen we’ve been experimenting making Gluten Free and Paleo Grass Fed Beef Meatballs. Meatballs are traditionally made with breadcrumbs, and our experiments lead us down the path of using almond flour as an alternative. We’ve had terrific results. The texture is light and the taste is very good, in our opinion, and we hope you’ll agree. We’ve also been making modification to our Marinara sauce to make it fully compliant with the Paleo Diet.
Our recipe follows, and we’ll be running a promotion on our Facebook page this month, offering a prize for anyone who makes the meatball recipe and submits a picture.
Grass Fed Beef Meatballs
- 1.75 pounds of Beetnik American Grass Fed Ground Beef
- ½ cup of almond flour (almond flour is simply ground almonds)
- ¼ cup of water
- 2 eggs
- ½ onion, minced
- 1 garlic clove, minced
- 1 tsp fennel seed, ground
- 1 tsp paprika
- ½ tsp anise, ground
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
Method: Mix ingredients in a bowl, form into 1 ounce meatballs and bake at 350F for 15-20 minutes.
Full disclosure: Chef Perkins replaces ¾ pound of beef with ground pork, and adds a ½ cup of parmesan cheese to this recipe. He also puts a small piece of Fontina cheese in the middle of each meatball. He’s not on the Paleo Diet yet !