Not your typical grandma’s PALEO Meatballs
Everyone LOVES meatballs, and these little tasty morsels have a very unique flavour and are to die for. If you have kids let them help you, there are lots of ingredients for them to throw together and have them roll the meatballs. They’re sure to enjoy and gobble down something they’ve helped make. For this recipe I used organic grassfed beef from peasants craft farm.
Serves 4
Ingredients
(for meatballs)
- 1 pound of ground beef
- 1 small onion, grated or very finely chopped
- 2 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper ( omit if cooking for children who don’t like spice)
- 3 tablespoon minced fresh parsley
- 2 tablespoon minced fresh cilantro
- 1 egg
For the sauce
- 2 tablespoon olive oil
- 2 medium onions chopped
- 4 garlic cloves minced
- 2 teaspoon of ground cumin
- 1/2 teaspoon black pepper
- pinch of cayenne
- 1/2 cup freshed chopped parsley
- 2 cups of crushed tomatoes (organic, least amount of ingredients)
- 1 cup of beef broth
Instructions
Meatballs: In a bowl, mix the beef with all ingredients. Roll into 1-inch balls and set aside.
Sauce: #1 Heat olive oil in the bottom of the saute pan. Add onions and cook over medium heat for 8 to 10 mins, until tender and translucent. add the garlic, cumin, pepper, cayenne and parsley and cook for 5 more minutes to blend the flavors. stir in the tomato sauce and beef broth and bring to a simmer.
#2 Brown the meatballs in a pan over high heat with a little coconut oil. Then add to the sauce, cook for 15 mins. serve the meatballs over fried kale or spinach.
Enjoy!
Thank you for this recipe. I made these the other night, I cut the cumin in the meatballs to 1/2 tablespoon, omitted the paprika, pepper, cayenne and cilantro. In the sauce I only put in one teaspoon of cumin, and omitted the pepper and cayenne. I served them with heaps of steamed veggies. My family said I could make them again anytime.
Excellent!! I’m a very fussy eater and working on changing that so i just puree the tomatoes and onions and it was delicious, thanx Jo!!
These are AMAZING!! LOVE LOVE LOVE them!!! I used all of the ingredients…..I did a few small things a little different. One, I started the sauce first. I wanted to make sure that all of the acidity was cooked out of the tomatoes…I added a little bit of sea salt to both the sauce and the meatballs…and I scraped the drippings from the meatball pan into the sauce. Perfection!! Also, I HIGHLY recommend serving them on a bed of sauteed spinach. I initially skipped this, thinking it would not be very tasty. HOWEVER, after my first bite I said, they are right, this WOULD be amazing on spinach!!
This will be a recipe that I’ll make over and over! It’s also the first one that I have made from your site….I’ll be checking out others for sure! THANK YOU for this fabulous recipe!
Hi there, I just wanted to thank you for this AWESOME combination of spices. I omitted the onions and added a squirt of dijon and they turned out sublime. A new favorite for sure. We’re doing the Whole 30 and just shared a link to this recipe on our site. Here’s the link if you want to check it out: http://dheanadavid.wordpress.com/2012/01/08/whole-30-day-7-a-kitchen-marathon/
Again – thanks a bunch!
Love the recipe! I want to try it out! I’ve posted a link to it on my blog.
Was really good! I made it with half beef and half lamb which added some nice flavor. Also added fresh rosemary, thyme and sage to the meatballs which complemented the meats. Loved the sauce!
These were really good! Thanks for the recipe. I baked them in the oven without the sauce and had them with tomato sauce and roasted broccoli. Yummy!
I made these with Spaghetti Squash today– it was freaking delish
I also made bruschetta. My uhh un-paleo item for the week 
I made these TWICE this week…what AMAZING flavors!!!
I have RARELY cooked in my life, by the way…which made the outcome so rewarding here. They really are GREAT!!! Thank you!!!