This recipe is part of March Meatball Madness; get all the recipes right here. Spinning today: tender chicken meatballs, fragrant with pesto, gently cooked in...Read More
MMM: Basic Meatballs
Today’s recipe is courtesy of Elana Amsterdam of Elana’s Pantry. I think March Meatball Madness is proving that with the addition of spices, vegetables, nuts, seeds, and fruit, ground beef is open to imaginative combinations. But sometimes a classic is just what you need. Elana’s given us a simple, pure rendition of meatball magic.
This recipe is part of March Meatball Madness; get all the recipes right here.
Serves 2-4 | Whole30 compliant
We have Basic Meatballs for dinner on an almost weekly basis. They are a teenage approved favorite that pairs super well with spaghetti squash and a basic marinara — we call it Paleo Italian night. I also make these Basic Meatballs for my boys and their friends after school and stick toothpicks in them to create a fun snack that is chock full of healthy animal protein.
These meatballs are easy enough to throw together. All you really need is a large bowl and your hands. In terms of ingredients, if you can’t find shallots, use a couple of tablespoons of minced onion instead. And on a final note, I began adding baking soda to my meatballs after reading all of the amazing tips and tricks in Well Fed 2, and I have found that it makes the meatballs just a bit lighter and crispier! — Elana
1 pound ground beef
1 large egg
1 shallot, minced
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon coconut flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
fat of choice (ghee, coconut oil, lard, etc.) for sautéeing
In a large bowl, combine ground beef, egg, and shallot. Mix in tomato paste, mustard, coconut flour, salt, pepper, and baking soda
Use a 1/4-cup scoop to form meatballs.
Heat fat in a large skillet over medium-high heat. Sauté the meatballs in batches until cooked through and brown on all sides. Don’t crowd the pan!
Serve with marinara sauce over spaghetti squash noodles, or alone as finger food.
Connect with Elana Amsterdam
Wellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog Elana’s Pantry, where she shares simple, healthy recipes and lifestyle advice.
Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live. Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten-Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.
Elana has a BA in history from Columbia University. She now lives in Boulder, Colorado with her husband of 18 years and her two teenage sons.