Tag Archives: paleo meatballs

“Kofte Kebab” Lamb Meatballs

18 Mar

Do you like Middle Eastern food? We do. We love it so much that we have actually traveled to the remotest side streets in Manhattan trying to find the best gyro, shawarma, and kebabs. Well, we don’t have a reliably wonderful Greek/Middle Eastern place nearby, so I have had to resign myself to figuring it out on my own!

These hit the spot–they are super easy to whip up.  They have so much flavor you won’t even think about any flavorless flatbread.

These are great as a meal, but also to keep in the fridge for snacking, lunch boxes, and as a salad topper. These also make a fantastic appetizer or for any pot-luck.


 

2 lbs ground lamb (or any ground meat on-hand)
1/2 c finely diced red onion
1/4 c finely chopped fresh mint leaves (1 tbsp dry spearmint)
1/4 c finely chopped fresh parsley (1 tbsp dry)
2 eggs
1.5 to 2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano

Preheat oven to 375 degrees. Prepare a baking sheet with non-stick foil. Combine all ingredients in a large mixing bowl. Roll into golf-ball sized meatballs and place on sheet evenly. Bake 20 to 25 minutes or until set and no longer pink in the middle. You can place them under the broiler for the last 2-3 minutes to give them a golden brown finish.  These would be amazing on the grill, you might have to form them somewhat oblong…or just skewer a bunch of them.

Makes about 20 meatballs.

 


Serve with a Greek salad, and my favorite yogurt dipping sauce (below) or just simply a lemon-twist.

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy!!
Leigh

20130316-203953.jpg

how I wish I could get a more appetizing picture of these delicacies, I am just not a photographer…if anyone makes these perhaps you can snap a prettier picture??

Make it Simple. Make it Ahead.

8 Mar

One thing that people have a hard time getting used to when transitioning to the paleo/primal lifestyle, is the totally unavoidable requirement of planning when it comes to your meals.  We have become so accustomed to the grab-and-go, and it is extra work to have to prepare your next meal from scratch every time.  The solution, of course, is to be prepared.  Change your mindset, and remember that real food IS perishable.   Well, that’s inconvenient.

Take heart!  One thing we have that the “caveman” didn’t have:  a freezer.  Use it.  Spend some time on a Saturday afternoon preparing ahead for the week.  Cook it up, portion it out, wrap it well, pop it in the freezer.  Voilà!

The freezer is the new pantry.

I love meatballs.  They are bite-sized, my kids love them, and they make a great appetizer, especially when arranged on a platter beautifully…and they freeze really well.

I whipped these up the other day, and they turned out fabulous.  A delicious helping of veggies and protein in cute little 2-bite servings.

1 lb Italian sausage (any type of sausage will work)
1/2  onion finely diced
5-6 c raw spinach
2 eggs
1/4 c almond flour
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
juice of 1 lemon

Preheat oven to 375 degrees.  Place all ingredients in your food processor and pulse until well blended.  Form into golf-ball sized meatballs, and roast on a prepared baking sheet  for 20 minutes.  Turn on the broiler for the last 2 minutes to get the golden brown finish.

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Enjoy!
Leigh

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