Italian Meatballs

I am always looking for new recipes and love ones that are easy to whip together and can reheat well. We are a busy family in the evenings so I need meals to meet those requirements.

My friend, Nicole Kidd (@paleohope on Instagram) posted a version of this recipe the other night and I couldn’t wait to make it! I was originally going to make this into a meatloaf, but meatballs sounded like a better fit for what I was after. I tweaked her recipe by omitting the goat cheese as I am doing strict no dairy right now and had some extra shredded sweet potato from a breakfast hash we made in the morning.

This meal was topped off with some homemade french fries! I took Yukon Gold Potatoes, cut into spears, soaked in water for 15 minutes and then deep fried in the fryer with safflower oil.

Italian Meatball Recipe

2 lb ground beef
1 lb ground sausage
1 pkg Pancetta chopped
1 red bell pepper chopped
1 yellow onion chopped
1 shredded sweet potato
1 6 oz can of tomato paste
Handful of chopped basil
2 eggs
3/4 C almond flour
1/2 tsp Garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees. Sautée pancetta until crispy, add peppers and onions and cook until slightly softened. Add shredded sweet potato and cook until softened. Beat eggs and add to meat mixture along with seasonings, almond flour, basil, tomato paste, and veggie/sweet potato mixture. Mix well, form into meatballs and bake for about 25-30 minutes. If making it into a meatloaf bake for 1 hour.



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