I am about to say something I never thought possible: I have
eaten too many meatballs. In the search to perfect the recipe, I made
many
batches. I had meatball taste tests. I had meatballs for breakfast. I shared
them with friends. In short, I consumed many balls of meat.
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| One thing to chop. |
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The reason this recipe took so long is that I was trying to
find a low-maintenance ball. Hee. The original recipe had so many things to
chop that by the time I got to rolling them I was over the whole thing. And
while I like fresh ingredients (paleo, duh), I always pair my meatballs with
greens or another veg so I’m not terribly concerned about getting only fresh stuff
into ball themselves. So, finally after mentioning it a few times here, I’m happy to reveal this recipe for Easy Ballz. You only
have to chop on ingredient. It's actually fairly underwhelming. Sorry about that.
Easy Meatballz
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2 pounds ground beef
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| Chopped |
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1/2 cup dried minced onion (I use penzey’s)
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1/2 cup almond flour (ground up almonds)
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1 whole bunch flat leaf parsley (this is what
you have to chop)
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2 eggs
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1.5 T salt
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1.5 T garlic power
First off, mince the whole bunch of parsley. Make it small. My
rule of thumb is that once you think you’re done, chop it five more times. I
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| Action Shot |
have a stand mixer, so I literally just throw everything together in the order
it’s listed and let the mixer do the hard work. Before I realized I could use
the mixer, I just mushed it all together with my hands. That was kinda fun. Once it’s combined, I
use a small ice cream scoop to ball up the meatballs. Line them on a baking sheet and
cook at 350 for about 30 minutes. You can also grill them. Or cook them on the
stove on medium heat. Eat in moderation.
