Easy Paleo Meatballs

This is a super simple meatball recipe that literally makes 50 meatballs.  They are great for spaghetti squash and meatballs or just by themselves.  Because the recipe makes so many meatballs (6 meatballs = 1 serving), it’s a great leftover take to lunch kind of meal.  Enjoy!

Served with kale and cumin roasted carrots in this picture.

Ingredients
1 clove of garlic, minced
1/2 TBSP salt
1 TSBP fennel seeds
1 TBSP ground black pepper
1 tsp ground sweet paprika
1 TBSP yellow mustard
1 cup fresh parsley, chopped (about 1/4 cup after it’s been chopped)
1 large egg
1 pound ground pork
1 pound lean ground beef (bison, lamb, venison work well here too)

Directions

1.  Preheat the oven to 400 degrees.  Cover a large baking dish with parchment paper and set aside.
2. In a large bow, mix the garlic, salt, fennel seeds, paprika, pepper, parsley, mustard, and egg with a fork until well combined.  With your hands, crumble the ground pork and ground beef into the bowl.  Knead until all of the ingredients are mixed together.
3. Moisten your hands with water.  Measure a level tablespoon of meat and roll into a ball between your palms.  Line up the meatballs on your prepared baking sheet, roughly 1/2 inch apart.
4. Bake in the oven for 20-25 minutes until they are golden brown and cooked through.

This recipe was adapted from the Well Fed cookbook, but changed to meet my personal tastes and it is Whole30 compliant.  Enjoy!

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