Wednesday, August 7, 2013

Paleo Pepperoni Stuffed Meatballs

Then THIS happened!  Had to get in touch with my inner WHAP-ness and start saying around with the classic meatball.

Ingredients Meatballs:
Ground Beef 5-7 lbs
Pepperoni 1stick finely ground nitrate free
Almond Flour 2 cups
Carrots 2 cups shredded
Onion 1 large Bermuda shredded
Eggs 4 large 
Garlic Cloves 4-5 minced
Italian Spices 2 tablespoons dried
Sea Salt/Pepper 1 tablespoon each 

Ingredients Sauce:
Chopped Tomatoes 6 cups
Tomato Paste 1/4 cup
Olive Oil 1/4 cup
Onion 1 large finely diced
Garlic 2 cloves minced
Basil Fresh 1/2 cup chopped
Sea Salt/Pepper to taste

No need to over complicate the Meatballs; keep it simple as the Pepperoni adds tons of flavor.  I ground the Pepperoni in the food processor then did the same with the Carrots and Onions (our daughter is still not a fan of chunks if veggies even tho she's a grown ass adult now).  Then mix in all remaining ingredients and form big ole balls about 3x3 inches.  Bake them at 325 degrees for 35-40 minutes until cooked through.  

For Sauce simply sauté Onion and Garlic in Olive Oil in large pot or crock pot medium heat until translucent.  Reduce heat to low and add remaining ingredients. 

Add Meatballs to pot and cook at least 4-6 hours until tender and juicy.


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