Thursday, August 27, 2009

Paleo Italian Meatballs

Paleo Italian Meatballs: On menu for 8/31 delivery!
(note: bread crumbs add a nice flavor and texture to these, but to make them paleo I omitted them and adjusted the other ingredients accordingly)

Meatball Ingredients
  1. 1 lb. ground beef (preferably grass fed)
  2. 1 egg
  3. a healthy dash worcestershire sauce
  4. 1/2 cup grated parmesan cheese
  5. 2 tbsp. chopped parsley
  6. 2 tbsp. minced shallots
  7. 2 cloves minced garlic
  8. 1/8 c. cold water
  9. salt and pepper
Tomato Sauce Ingredients
  1. 1/4 c. red wine
  2. 2 shallots, chopped
  3. 2 cloves garlic, chopped
  4. 2 tbsp. stock
  5. 1 can diced tomatoes
  6. 1 tbsp. tomato paste
  7. 2 tbsp. parsley
  8. 2 tbsp. shaved parmesan
  1. Mix together all ingredients well with hands
  2. take a small amount of the mixture and throw into a hot skillet with a dash of olive oil
  3. cook through, and taste
  4. Add whatever you feel like it needs (if it's too dry, add more water, if it's too bland add more salt and pepper or one of the other ingredients)
  5. Mix again, and test again
  6. Once you have the taste right, form the remaining mixture into meatballs (you choose the size)

  7. Fill the skillet with enough olive oil to coat the pan (it's important to use a good heavy bottom skillet that will get really hot, or else you won't be able to brown them very well. I've included a link to my favorite below)
  8. Fry the meatballs until dark brown on all sides, and cooked through

  9. Remove meatballs from skilled and deglaze pan with red wine

  10. Saute shallots
  11. add garlic
  12. add stock (I added the ice cubes of my homemade chicken stock- see previous post for recipe)
  13. add tomatoes and tomato paste
  14. add meatballs back to the sauce, and allow them to warm up and absorb some of the sauce for about 5 mins.
  15. Plate meatballs, top with sauce and garnish with parsley and parmesan

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