Paleo Italian Meatballs

Happy Friday!!  I have mentioned here on the blog a time or two that we are 80 per cent Paleo 100 per cent of the time.  The translation is that although every morsel that goes into our mouths does not adhere to the Paleo food plan, we strive to make 80 per cent of our meals Paleo and have done so since November.  It was a choice we made just to eat healthier since neither my husband nor I needs to lose weight.

 

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(Sorry for the sourced picture!  I forgot to take photos of the meatballs before I served them.)

That being said, we hosted our annual homeowners’ association meeting at our place this week.  It took place at cocktail hour so I served heavy hors d’oeuvres, and I decided to offer as many Paleo choices as possible.  Of course, I didn’t make an announcement to the group that they would be eating like a caveman, because I didn’t want to open that (ahem) can of worms.

 

I found a great Italian meatball recipe at www.changeofpaceforme.com and am excited to share it with you today.  I made a few tweaks that worked really well.  And by the way, our guests L.O.V.E.D. the meatballs.

 

 

PALEO ITALIAN MEATBALLS

1 pound ground turkey (you can use beef or pork)

1/2 teaspoon sea salt

1/4 cup chopped onion

1  teaspoon minced garlic

1 1/2 teaspoons oregano

1 egg, beaten

1/2 cup almond flour

Blend all ingredients till well-mixed.  Form into 2 inch round balls.  Bake for about 20 minutes in a 350 degree oven.  I lined the baking sheet with foil for easier clean-up.  Meanwhile, make this sauce recipe that I got as a newlywed from my friend Linda B.

 

MEATBALL SAUCE

1 garlic bud, chopped

1 tablespoon olive oil

2 cans tomato paste

4 t0 6 cans water

1 teaspoon oregano

1/4 cup grated parmesan

Salt and pepper to taste.

Saute garlic in oil, and then add remaining ingredients.  Simmer for one hour.  Add the baked meatballs, and simmer for one more hour.  Stir gently so they will not burn.  Serve warm.

 

Have a great week-end.  We’ll see you on Monday.

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Take care.