This is a unique twist on your average meatball. As and appetizer or entree served on spaghetti squash, these are off the charts. The kids even liked them! Ding, ding, ding, score! The only difference between these meatballs and a non-Paleo version is that the breading is replaced with almond meal.
- 2 lb grass-fed beef
- 2 eggs
- 1/2c almond meal
- 2 tbsp curry powder
- dash of cinnamon
- salt and pepper to taste
- 2 tbsp of coconut oil
Mix all ingredients except coconut oil. I made 16 large meatballs out of this 2 lb batch of mixture.
In a large skillet, coat with your coconut oil and heat to medium heat. Add the balls one at a time and flip them after the first side is browned up nicely. I covered with a large lid to trap the heat and cook up a bit faster.
These were awesome! I might try adding a little cayenne pepper next time to spice it up a little. Much easier to prep that I thought it would be too.
That sounds like a great addition!