Saturday, June 18, 2011

First up, meatballs

This was one of the very first (and somewhat complicated, for my level of experience anyhow) paleo recipe attempts. I found it at Everyday Paleo, an awesome site with lots of great recipes. I've made a couple small modifications based on personal preference. My first crack at this recipe was okay, but the second time was delicious!


  • 1.5 lbs ground beef
  • ½ C dried unsweetened cranberries, diced
  • 5 garlic cloves, minced
  • ½ C diced cilantro
  • ½ t sea salt
  • ½ T Garam Masala (I'd never heard of this, but found some in the international foods aisle at SuperStore.)
  • Dash or two of cayenne pepper
  • Black pepper to taste
  • 2 T coconut oil
  • 1 6oz can tomato paste
  • 1 can coconut milk
  • 5 green onions, diced
  • 1 ½  t Garam Masala
  • ½ t sea salt
  • Pan drippings (mmm, pan drippings) from meatballs
  1. Using your hands mix together the meatball ingredients except for the coconut oil.  
  2. In a large skillet, heat the coconut oil over medium heat.  Make sure the pan is nice and hot before you start adding your meatballs.  
  3. Once the oil is hot, form golf ball size meatballs and add to the pan.  
  4. Cook for 3-5 minutes on each side or until brown.  Remove the meatballs and set aside.  
  5. To the pan drippings add the tomato paste, onions, and spices and using your whisk, blend these ingredients together with the pan drippings.  
  6. Slowly add the coconut milk, whisking as you pour.  
  7. Once the sauce is well mixed, bring to a simmer and let it cook for 3 minutes.  
  8. Add the meatballs back to the sauce, cover the pan and cook for three minutes.  
  9. Turn the meatballs over so that they are coated with sauce, cover and cook for another 3 minutes. 
  10. Serve with a bit of cilantro on top. 

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