Log if you’re logging! I’ve learned not to tell my kids that certain foods are “paleo.” For them, that means cookies with weird textures and the-opposite-of-fluffy pancakes. So, a certain amount of trickery is involved if I’m going to have them eat a meal that would otherwise be prepared with grains or dairy.
For us, one of those meals is meatballs. My meatballs typically are full of bread or cracker crumbs and a generous heap of parmesan. And they are pretty good. But tonight, they are Whole 30 compliant, and are still pretty good. The kids all ate them and didn’t bat an eye.
2 lbs ground turkey (or whichever ground protein you prefer or have on hand)
1/2 cup almond flour
4 cloves garlic, minced
1 1/2 teaspoons of dried basil
1 1/2 teaspoons of dried parsley
1 teaspoon dried oregano
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes (optional)
3 large eggs, beaten
1 jar of your favorite marinara (I like the Giant brand Simply Enjoy — no sugar in the ingredient list)
If you want, you can pan fry the meatballs in some coconut oil or palm oil. Or you can bake your balls on some parchment at 350 for 20 minutes. Either way, you’ll want to cook them a little first, and then put them into the sauce to simmer and cook through. I use my crockpot and let the balls cook on high for about 2 hours to make sure they’re cooked in the middle.
Tonight, I served them with fresh pineapple.