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