Yippee! My taste testers are home from camp! I wanted to make sure that I made something for their first night home that would please everyone. I made a new meatball recipe that I slightly adapted from Paleo Kitchen and I also made the Sesame Ginger Grilled Chicken Thighs. The boys and Matt were in heaven.
Many of my recent meatballs recipes have been made with ground pork or turkey, but these are grass-fed beef. The sundried tomatoes helped to balance them and make them a little lighter.
Sundried Tomato Meatballs – Adapted from Paleo Kitchen
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: About 24 medium sized meatballs
- 2 lbs. ground beef (or ground turkey)
- 2 oz. package of fresh sundried tomatoes, rehydrated in hot water
- 3 scallions, chopped
- 1 tbsp. garlic infused olive oil or 1 tbsp. minced garlic
- 2 – 3 sprigs fresh rosemary, minced
- 1/8 – 1/4 cup fresh basil
- 2 eggs
- 1 tbsp. Italian seasoning
- 2 tsp. salt and pepper
- 1 jar of Raos Brand Tomato Basil sauce (or your favorite paleo brand)
- Pre-heat the oven to 400 degrees
- Drain the sundried tomatoes and place into a food processor along with the scallions, basil, rosemary and olive oil.
- Puree the veggies and herbs and pour into a medium sized bowl.
- Add the remaining in the bowl except for the sauce.
- Combine the mixture well.
- Form into medium sized meat balls.
- Place meatballs in a 9 by 12 pyrex dish and cover with the sauce.
- Bake for 20 to 25 minutes.
- Serve over zoodles or a bed of sautéed greens.