My Italian grandmother on my mom’s side, Nonni, made these for me before we left to go back to LA. She eliminated the breadcrumbs and parmesan cheese that she normally adds, and baked them instead of frying them in olive oil, which is how I used to eat them when I was younger. Everyone, except myself (of course), was surprised at how delicious these tasted. In fact, they were so good that Nonni added them to the separate paleo eggplant casserole she made for me, since I wouldn’t eat the traditional eggplant parmesan, because of the cheese and breadcrumbs. I plan on posting the casserole recipe for everyone as well. Since she used these meatballs in that recipe, I wanted to post this one first. My now husband, Shameer (we just had our wedding!) loved the paleo meatball and eggplant casserole so much that he asked me to make it for him this time! It was really that good.
- 2 lbs beef
- 1 lb pork
- 2 to 3 cloves of garlic
- 3 tbsp fresh chopped parsley
- 1 tsp sea salt (or to taste)
- 1 tsp black pepper (or to taste)
- 3 eggs
- 1 tbsp coconut oil
- Add beef and pork to a large bowl.
- Press garlic and add to bowl, then add chopped parsley and eggs.
- Add sea salt and black pepper.
- Mix gently with hands, remember to take off rings.
- Cover cookie sheet with foil and grease with coconut oil
- Form mixture into balls and bake at 350 degrees ferinheight for 30-45 minutes or until brown.
I make these using all beef for my husband, and he loves them! I have added almond flour a couple of times to absorb excess moisture, but he hasn’t really noticed a difference, so I usually just follow the recipe as is (substituting beef for pork, that is). Thanks for the recipe!!
Your welcome! My husband loves them as well.