September 22, 2013 by Sam
Meatballs can be a versatile dish, depending on what you serve them with. Think outside the conventional box, past spaghetti & meatballs, and let’s make these meatballs primal! Most meatballs contain bread crumbs so I’ve tried making meatballs with just meat & egg, but the texture wasn’t quite right. That’s where we bring in the walnut meal! The egg & the walnut meal bind all the ingredients together and keep the meatballs nice & moist.
You can serve these meatballs as an appetizer, covered in tomato sauce on top of thin sliced zucchini for a primal spaghetti & meatballs, with broth & veggies for an easy soup, or just by themselves. I served ours recently with Twice Baked Cauliflower & a salad with Gorgonzola Vinaigrette.
How will you eat yours?
Basil Garlic Meatballs
Makes: 32 meatballs
1 cup walnuts
2 lbs. ground beef
1 small red onion, diced
6 garlic cloves, minced
1/4 cup fresh basil, chopped
1/2 tsp. salt
1 tsp. ground pepper
In a Vitamix/blender/food processor, grind the walnuts into walnut meal (sand like texture).
In a large mixing bowl, combine all the ingredients (except the olive oil) and mix with hands.
Scoop heaping tablespoons of the mixture and form balls by rolling in between the palms of your hands.
Drizzle some olive oil to cover the bottom of a skillet & heat to medium low. Add the meatballs and cook for 6-8 minutes, turning the meatballs once. Cook in batches to be sure not to overcrowd the skillet.