By Jenny Hurst Not everyone is into them, but personally, I think leftovers are pretty great. I especially like leftovers when it’s something versatile that can be recreated into a whole different dish. Today, I’m talking about good old fashioned meatballs. These little protein cylinders can be made into Italian food, Vietnamese food, Bulgarian food- I even recall a dish my mom used to make called “Hawaiian Meatballs” that were sticky sweet and included pineapple- a kid’s dream. My recipe for meatballs is simple, tasty and primal. It does include cheese, which can be excluded if following a true paleo diet. I dropped these meatballs in an Italian vegetable soup and ate them over a simple mixed green salad. They are also delicious with pasta sauce over spaghetti squash, tossed with sauteed vegetables, slipped in lettuce wraps with salsa, or in a lunch box alongside sliced apples, and carrot sticks. If you end up with more meatballs than you can eat, they can be frozen after cooking.
1 lb ground turkey 1 lb ground beef 1 large egg ½ cup almond flour ½ teaspoon garlic powder ¾ teaspoon sea salt ½ cup packed sharp white cheddar cheese ½ cup Italian parsley, chopped several grinds of fresh pepper
Preheat oven to 350 degrees. Prepare a cookie sheet covered with foil or a Silpat. In a large bowl, mix all ingredients well. Form meat mixture into 1 ½ inch balls and place on prepared cookie sheet. Bake for 25 minutes or until firm and lightly browned on bottom.
Read more about Jenny here: http://crossfitseattle.com/jenny-hurst-chef-extraordinaire/