So I am now 35 days into eating paleo. So far it hasn’t really been that tough! Mornings are the toughest time for me, but instead of splurging on a bagel or something, I decided my “cheats” are probably going to be more in the composition of my meals. For example – it’s really hard for me to eat animal protein first thing in the morning. I get really burnt on eating eggs and don’t like eating meat with breakfast. I find that snacking on a Larabar first thing makes my mornings so much easier, especially if I am going to go work out before work. I am definitely noticing I have had a lot more energy for the past month and my stomach issues are all but gone. I have almost zero cravings that can’t be satisfied by paleo-friendly meals. The only one I still notice occasionally is the craving for baked goods. I made coconut bread, but I just can’t get used to the texture of coconut flour, it kind of sticks in my throat.
Any how, enough about all of that – how about a delicious recipe? Here is a good one I found on http://www.everydaypaleo.com. Using your stand-mixer (if you’ve got one) makes this all go a lot faster. I also used my small food processor/chopper instead of chopping everything, which made prep very easy.
I ate the meatballs next to a greek salad and it was a wonderful, flavorful, super-satisfying meal. Enjoy!
Greek-style Lamb Meatballs
Makes 15-20 meatballs, depending on size
2 tbsp fresh chives (about 4)
3 cloves garlic
1/4 cup parsley leaves
10 kalamata (greek) olives
1 lb ground lamb
1/2 lb ground beef
1 egg, room temp
1 tbsp dried mint
1 tbsp oregano
1 tsp sea salt
1 1/2 tsp ground cumin
1 tbsp cinnamon (I know, right? But trust me, it makes sense once you taste it)
2 tbsp extra virgin olive oil
Preheat oven to 450 deg F
1. Put the first 4 ingredients in a small food processor or automatic chopper. Blend until everything is finely minced.
2. Put everything else in your stand mixer, or in a large bowl. Mixed on medium speed until well combined.
3. Shape into balls and place on a baking sheet with a cooling rack (so the meatballs cook evenly without turning) or a broiling pan, so the fat drips off the meatballs. If you use a broiling pan, turn the meatballs halfway through so they brown on all sides.
4. Bake at 450 degrees for 15-20 minutes (depending on the size of the meatballs)