Monday, June 17, 2013

Paleo Pesto Meatballs


Just as the caveman requests shepherd's pie all year long, my daughter has a weakness for meatballs with "red sauce." I had some nice basil on hand, so decided to put a new twist on her favorite by incorporating pesto into the meat. You could use any pesto you choose and likewise any protein (I went with bison).

I used a combination of almond meal and flax seed for binding; I imagine you could use all of either one, but I thought the mixture worked really well. Serve these up with homemade or jarred sauce and you are good to go!

Paleo Pesto Meatballs

1 lb. ground protein of choice
1 large chopped shallot
2 egg whites (you can use 1 egg - I happened to have whites on hand after making custard)
1/2 cup homemade paleo pesto
3 tbs. ground flax
3 tbs. almond meal
salt, pepper & garlic powder to taste

Preheat oven to 375. Place a cooling rack on top of a baking sheet coated with tinfoil. Hand mix all ingredients until well combined. Form into meatballs and place on cooling rack. Bake for 30 minutes or until no longer pink.

I also usually put my meatballs in a pot on the stove with the sauce, and allow them to heat up together for a minute or two. If you want to simmer them in the sauce longer, simply reduce the amount of baking time in the oven.

6 comments:

  1. These were great! I slightly modified them by using two egg yolks and Parmesan cheese in place of flax and almond meal. I love pesto too! And I love your recipes... So inspiring for dinner and cooking for kids :)

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    1. so glad you enjoyed... your mods sound great! And thanks for the nice comment... I am always trying to stay inspired when cooking for my kids, so happy to be able share :)

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