Greek-style Lamb Meatballs

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)

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