Paleo Meatballs with Onion Gravy (egg-free)
Meatballs are one of my favorite meals to make.
It makes me feel very Betty Crocker. Like I have it all put together and am not always behind in domestic duties.
I can get a substantial meal on the table with little effort, and this one’s an easy way to pack a meal full of veggies without serving 6 side dishes. Throw a salad together or cook up some peas and call it done.
Who wants to dirty a bunch of extra dishes? Not this mama.
Sanity Saving Trick
I prepare and cook all of my family’s meals and snacks. Yeah, I know.
It can get exhausting, but I’m finally learning shortcuts that make it possible with 2 busy businesses, training as a Nutritional Therapy Practitioner, and homeschooling my almost-5-year-old.
The key has been picking up a copy of this book.
It guides me through bulk cooking in 2 hour stints (the author is a single mom with 2 little ones at home), lays out the recipes and shopping list, and shares tips on freezing things properly to keep them edible.
It’s actually pretty exciting watching my fridge fill up with meals for the week and my freezer is being stocked with grain-free meals that we can safely eat at the same time.
Hello, my name is Jennifer and I am domestically challenged.
Click here to get your copy of Grain-free Meal Plans: Freezer Cooking Guide and put healthy meals like this on your table every night of the week.
Now go make my meatballs.
- 3 lbs ground beef, preferably grass-fed and pastured
- 2 medium carrots
- 2 medium zucchini
- 1 inch of daikon (white Japanese radish)
- 1 clove garlic
- 1 Tablespoon unrefined salt
- 1 teaspoon grilling herbs or herb mixture of your choice
- extra salt for dusting
- 2 cups beef broth, previously prepared
- 1/4 cup sliced onions
- unrefined salt to taste
- Preheat over to 400 degrees F.
- Wash and prepare vegetables.
- Run carrots, zucchini, and daikon through grater plate on food processor or grate by hand.
- Dice garlic clove and add to vegetables.
- Squeeze vegetables through clean kitchen towel or cheesecloth to remove extra moisture.
- Return to bowl and add salt and herbs.
- Mix until thoroughly combined.
- Add ground beef and mix with fingers until thoroughly combined.
- Roll into 1 1/4 inch balls and place on baking sheet.
- Bake at 400 degrees F for 30 minutes or until brown and juices run clear.
- Dust a layer of unrefined salt over meatballs just before serving for best flavor.
- Slice onions in food processor with slicing plate or by hand.
- Add beef broth and onions to saucepan and reduce by half. Will still be liquid but thick and flavorful.
- Spoon over meatballs before serving.
This post was shared at Paleo AIP Recipe Roundtable.
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.