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Monday, January 4, 2010

Let's Get Rolling - pun intended Meatballs







I love meatballs. Who doesn't? When they are made paleo-style they are healthy and hearty.


Disclaimer: I make mine in the crockpot.


If my mother-in-law knew, she would certainly make the sign of the cross and possibly put the Maloik on me (an Italian curse). Alas, I am only one person. I used to fry them first and then finish them in the oven along with a home made sauce that has been in my husband's family for years. And then something happened to me called twins. So for time and sanity sake, I had to find a short cut. Don't tell my mother-in-law, but they are just as good. They come out moist and delicious every time. And the beauty of putting them together and then walking away is priceless. It gives me time in the day to change a thousand diapers, wipe up drool, play on the floor and sing songs that are horribly out of tune. Lucky for me my sons are too young to notice.



For this recipe I will use a jarred sauce that I purchased from Trader Joe's. (Oh the shame) It's called Trader Giotti's Puntanesca. ( I wonder if TJ knows that he is selling a sauce who's approximate English translation is "Street Walker"). Oh well, it's Robb Wolf approved and that's all that matters in my book.


Ingredient List:



1 Pound grass fed ground beef

4 Italian chicken or turkey sausage links

1/4 cup Almond meal

1T. Minced garlic

1T. Italian seasoning

1/4 Cup dehydrated onion

1 Egg

2 Jar TJ's Puntanesca Sauce





Remove the casings from the sausage by slicing vertically through the casing. Peel it off and discard. In a large bowl combine all of the ingredients except the sauce. Ok, here's the fun part... start mixing with your hands. Come on you know you want to. If you cheat and use a spoon you are missing the true experience of making meatballs. Give it a squish... Give it a twist... and a pat... heck, take out your frustrations! Not too much though, over mixing can make a tough meatball.


And more fun: Pinch off pieces of the meat mixture and start rolling it between your hands just like you did with Playdoh at preschool. Make them about the size of a golf ball. Once you have all the meat rolled up you are ready to put them in the crockpot. Wipe the inside bowl of your crockpot with a little olive oil first so you don't have to spend the rest of the night scrubbing it. Put the meatballs in and cover with one jar of sauce.


Turn it on high for 3 hours or low for 6 and walk away. Remember, crockpot temps vary so check about half way through.

Serve with extra sauce, a side salad and some broccoli. YUM










4 comments:

  1. Yum! I'm definitely gonna give these a try. Thanks!

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  2. Thank you for making it "mom" friendly by using a crockpot. That is pretty much all I have been using these days! Have you ever tried spaghetti squash like noodles? I have been wanting to try that also

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  3. Danielle,
    I have tried spaghetti squash and I like it. I did not make it, though. My neighbor did. Truthfully, I don't know what one looks like in the market so I haven't tried to make it :) I know that it's quite easy to do: Cut it, bake it, shred it, eat it... Let me know how it goes!

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  4. I just made these, and served over steamed spinach with lemon...YUMMM! THANKS

    ReplyDelete