Just as we were preparing to leave on our trip a few weeks ago, Dave started to get the sniffles. By the time we landed...Read More
Paleo Czech Meatballs
I really wanted a cute name for these meatballs.
I tried for, like, 10 minutes to come up with a workable play on caraway seeds. Get Carried-Away Seed Meatballs? I’m Caraway’d Meatballs? Caraway’d Away Balls? Dave grimaced.
His contribution: “Czech Out My Balls?”
And that is how we settled on the not-very-creative, but accurately-descriptive and patently-inoffensive “Paleo Czech Meatballs.” Enjoy!
Paleo Czech Meatballs
Serves 4-6 | Prep 5 minutes | Cook 20 minutes | Whole30 compliant
1 clove garlic, minced (about 1 teaspoon)
1/2 tablespoon salt
1 tablespoon caraway seeds
1 teaspoon ground paprika
1 tablespoon ground black pepper
1 cup fresh parsley leaves, minced (about 1/4 cup)
1 tablespoon grainy mustard
2 pounds ground pork
Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)
On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.
In the oven: Preheat oven to 400F and cook 20 minutes or so.
On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.
These are wicked good: tender, flavorful, and perfect for Fall. Dave and I ate them for dinner, and the next day, I earned bonus points when I told Dave he could have the leftovers.
Make sure you get two veggies on your plate with the meatballs!
The original recipe called for sauerkraut as a topping, but I made sautéed cabbage as a bed instead. Sauté 1/2 onion in coconut oil ’til soft. Add 1/2 head sliced cabbage, 1 teaspoon dried thyme, and a generous sprinkle of salt, pepper, and garlic powder. Sauté until everything is nicely wilted and starting to brown around the edges.