Tag Archives: meatballs

Meatballs and Caesar Salad

One main item I enjoy making for large groups is meatballs.  Ground grass-finished beef won’t break the bank and they are easy to make ahead in slow cooker.

For a side, caesar salad is also pretty easy, although some might find making the dressing for the first time a little daunting.  My favourite caesar salad dressing is from Make It Paleo, by Bill and Hayley of Primal Palate.  They have many great salad dressing recipes, not to mention great recipes in general.

Back to the meatballs.  The other benefit: they are 21 Day Sugar Detox and Whole30 compliant.  The recipe below is for 1 lb of ground meat but is easily scaled up.  The biggest batch I’ve made was 5 lbs for a Christmas party.  One jar of sauce is more than enough for 1 lb of meat; for 3 lbs, 2 jars, etc.

Ingredients:

  • 3 green onions
  • 1 garlic clove
  • 1/2 a bunch of cilantro
  • 1 handful of baby spinach
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • avocado oil (to help with the blending)
  • 1 lb ground beef, grass-finished
  • 1 jar (680 mL, 24 fl. oz.) tomato sauce*

* I use the brand La Molisana – which can be found at my local Italian bakery.  The Pomodoro & Basilico sauce does not contain any sugar.

Directions:

In a saucepan, heat the sauce over medium heat.

In a food processor or blender, combine green onions, garlic, cilantro, spinach, cumin and salt.  Run your food processor/blender until a puree forms. You may need to add a little bit of avocado oil to help with the process.

In a large bowl, combine the ground meat and green puree.  Mix well.  Then using a spoon or ice cream scoop, form the meatballs.  Gently drop the meatballs into the simmering sauce.  Cook for approximately 30 minutes on simmer.  Check that they are fully cooked before serving.

Serving ideas:  Often we eat these meatballs with a side of caesar but if you need more carbohydrates, the meatballs and sauce is also good over a baked yam or spaghetti squash. Sorry, no pictures – they were eaten rather quickly!

Make enough to enjoy them for lunch tomorrow.  For a family of four, I recommend at least 2 lbs of ground beef.

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