My hubby is Italian, meaning that before we went paleo, he LOVED eating a big bowl of pasta with meat sauce, lasagna, ravioli, or any other form of pasta. I loved it too, but we made a choice to change our eating habits. One of the good things, though, is that meatballs are still a delicious paleo treat! I just decided to get a bit creative. Instead of serving the meatballs over spaghetti squash (which is definitely a yummy alternative), I served these over a bed of sauteed spinach. I also made a cream sauce rather than a marinara sauce. My little baby is still growing and needs the grass fed, full fat dairy, so I added a bit with the goat cheese and the cream sauce. To make these "true paleo," just make a different sauce and don't add in the goat cheese.
Paleo Beef and Lamb Meatballs
with Goat Cheese
* 1 lb ground beef
* 1 lb ground lamb
* 1 cup minced onions
* 2 egg whites
* 3 tbs minced garlic
* 1 tbs parsley flakes
* 1 tsp salt
* 1 tsp pepper
* 1 tbs garlic powder
* 1 tbs onion powder
* 8 oz goat cheese (optional)
For the sauce
* 1 pint heavy cream
* 1 tsp salt
* 1 tsp pepper
* 1 tbs garlic powder
* 1/2 cup parmesan cheese (grated)
First, I mixed pretty much everything up in a big glass bowl. I mixed the ground beef, lamb (I like the taste of both mixed together, but you can certainly change it up with pork or just using all lamb or all beef... whatever you like). I also added in the onions, garlic, spices, and egg whites. You could also use a whole egg, but I had egg whites that I needed to use. I just used my hands and mixed everything up. Make sure not to work the mixture too much because the last thing you want is the meat turning rubbery and tough.
Most people add some sort of breadcrumb, white bread soaked in milk, or some other jazz... I've made several batches of meatballs without them and really haven't missed them. These are moist enough without having to add bread to make them soft.
Once everything was thoroughly mixed, I took the goat cheese and put it into a small dish, getting it ready to stuff these bad little meatballs! Like I said before, if you don't do well with dairy or don't like it, then just leave this part out. The meatballs will still be delicious without the goat cheese. You could probably use a different type of cheese here too. Those little buccatini (mozzarella balls) would be perfect for this! I don't know why I didn't think of it before, but now I want to try it... I'll save that for another post, though!
Next, I took a small bit of goat cheese and rolled it into a little ball.
Then, I took a pretty good amount of the meat mixture, rolled it into a ball, then flattened it so the goat cheese ball would fit in the middle.
Next, I put the goat cheese ball in the middle of the meat mixture. I then wrapped the meat mixture around the goat cheese. You have to make sure that there is enough meat to cover the whole thing because you don't want the goat cheese to melt and leak out of the meatball when you cook it.
I just repeated this process until I was out of goat cheese and meat mixture. I lined them all up on a foil lined cookie sheet to get all situated.
These meatballs turned out to be HUGE, but that's not necessarily a bad thing.
You can bake these in the oven, but I like mine browned on the stove. I didn't even need to add any butter or oil to the pan because the meat had enough. I just turned the stove to Medium High and threw in a few meatballs at a time. I let them brown and kept moving them so they would cook evenly and not burn.
So here are the yummy little meatballs, just waiting to be eaten.
As I mentioned before, I served these over a bed of sauteed spinach. I just threw the fresh spinach in the same pan that I cooked the meatballs. That way, it didn't need any oil or butter. It just cooked in the leftover juices from the meatballs.... talk about delicious flavor!
Here's what they look like with the cream sauce. If you want to make the sauce, it's super easy. Basically, you put the heavy cream, parmesan cheese, garlic powder, salt, and pepper in a small saucepan and heat everything on Medium heat. Keep stirring it all so that the sauce won't burn on the bottom (which can happen quickly if you aren't careful). Eventually, the cheese melts and you have a yummy alfredo sauce that is amazing with the spinach and the meatballs.
I loved this dish. It was delicious and it was relatively simple. The best thing about this is that you can double or triple the batch of meatballs and freeze them before you cook them. Our little Peanut is due to arrive in two weeks (so any time now). I'm planning to make a batch of these suckers and freeze them so we'll have some food during those first few hectic weeks.
Enjoy,
Jenn
