I knew that today was going to be super busy so I defrosted Garden Fresh Meatballs that I had made earlier. This recipe is from Everyday Paleo by Sarah Fragoso and is a go to book if you are trying to prepare family friendly meals. I NEVER would have made these if Rob Gilfeather hadn’t urged me to do so when I started my family paleo meal adventures. As always, Rob was spot on. These meatballs are fantastic. I served the meatballs over golden zoodles. Don’t they look like noodles?
Prep Time: 25 minutes (a little time intensive)
Cook Time: 20 minutes
Servings: About 40 nice sized meatballs
Garden Fresh Meatballs – Adapted from Everyday Paleo
• 2 zucchinis
• 1 sweet potato
• 4 cups more or less of fresh spinach
• 1 12 oz. jar of roasted peppers
• 3 pounds of ground meat, you can use turkey and beef or just one or the other
• 1 egg
• 1/3 cup almond meal
• Salt and pepper to taste
• ¼ cup fresh cilantro, basil or Italian parsley
• 1 tbsp. dried oregano
• 1 tbsp. EVOO, garlic infused
1. Preheat the oven to 375 degrees.
2. Place the ground meat in a large bowl.
3. Grate the zucchini and sweet potato in the food processor and add to the bowl.
4. Chop the spinach, roasted peppers, herbs and EVOO in the food processor. Make sure it is chopped really well.
5. Mix together in the bowl and add the remaining ingredients.
6. Form into large meatballs and place on a cookie sheet lined with parchment paper.
7. These meatballs tend to be really wet. If you need to bind them up more, add some additional almond meal.
8. Bake for about 15 – 20 minutes, but check part way through.
I like to make my own sauce, but I used Raos brand in a pinch. The tomato basil is my favorite and it’s totally paleo. It is a little expensive, but you can sometimes find it on sale, so stock up!