Paleo Greek Meatballs

I made these little balls of deliciousness for our latest Paleo Potluck. The sauce was a shining star. It was a little too acidic so I will be making some adjustments next time. But either way it was still a great choice, and easy to make when doing meal prep. Find this recipe and more great ones here http://www.bowlofdelicious.com/2016/02/05/paleo-greek-meatballs-keftedes-and-romesco-sauce/

INGREDIENTS

FOR MEATBALLS:

• 1.5-2 lbs ground beef (or lamb)
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoons dried mint
• 1/4 cup chopped fresh parsley
• 1/2 cup almond flour/meal
• 1/4 cup tomato paste (1/2 small can)
• salt and pepper, to taste

FOR ROMESCO SAUCE:

• 1/2 cup almonds
• 1 jar roasted red peppers, drained (or 3 fresh roasted)
• 1 clove garlic, roughly chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1/4 cup tomato paste (1/2 small can)
• 1/8 teaspoon cayenne pepper
• salt and pepper, to taste
• 1/2 to 3/4 cup extra virgin olive oil

INSTRUCTIONS

1. Combine all meatball ingredients in a large bowl. Mix together using hands.
2. Using a tablespoon measure, measure equal spoonfuls of the mixture, form into balls, and place on a parchment covered baking sheet.*
3. Bake at 375 for 17-20 minutes, or until cooked through and browned on top.
4. Meanwhile, add almonds to a food processor and pulse until chopped.
5. Add remaining ingredients except for olive oil for
6. Romesco sauce and turn on to combine.
7. Add olive oil while food processor is running until desired consistency is reached.
8. Serve meatballs with sauce.