Meal Menu Idea:
Meatball Muffins
Roasted Broccoli and Bacon
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| Photo credit: scrumpdillyicious.blogspot.com |
Paleo / Whole 30 compliant
2 lbs grass-fed ground beef
1/2 pound ground pork
1 large sweet pepper (any color) or 4 small sweet peppers
1 shallot or small onion
2 large, cage-free eggs
1/4 cup chopped parsley leaves or 2 teaspoons dried parsley
Sea salt and freshly ground pepper
Coconut oil
* In a small bowl, soak quinoa flakes in coconut milk while you chop ingredients.
* In a large bowl, place the beef and pork.
* Seed and chop peppers into large pieces. (If you are using small sweet peppers, just cut the stem tops off.) Peel and cut shallot into quarters. Place both in a Ninja or food processor. Pulse until finely chopped.
* Add peppers and shallot to the meat bowl.
* Lightly beat the eggs. Add parsley, salt and 1 teaspoon of ground pepper; pour into meat bowl.
* Add quinoa flakes with coconut milk to the bowl.
* With latex gloved hands, gently mix the meat with other ingredients until well blended.
* Lightly oil mini muffin tins or regular muffin tin with coconut oil.
* For cocktail size meatballs:
Use a mini cookie scoop to measure a portion of the meat and drop into muffin tins. Bake in a 375 degree oven for 10 minutes or until meatball internal temperature reaches 165 degrees.
* For large 'breakfast' size meatballs:
Scoop 1/3 cup meat into hands. Gently form into a ball & drop into regular size muffin tins (greased with coconut oil). Bake 20+ mins. or until internal temperature of the meatball reaches 165 degrees.
**Do not overcook meatballs or they will be dry.
** Serve immediately or refrigerate in single serving, glass containers to enjoy the next day or freeze meatballs in a glass container for a later date.
recipe: w.lynne
Taste. Enjoy. Pass it on!