Hi friends! I feel like I’ve been traveling SO MUCH recently. Last weekend, C and I visited Denver and Boulder, and it was such an amazing trip. For someone who loves to hike and eat good food, they offered the best of both. I kept talking about how we would move to Boulder if it was warm all year round and if it was next to the beach. Looks like we’ll be staying in California, but nevertheless, I absolutely loved both cities. The mountains were so breathtakingly beautiful, and it was so easy for me to find gluten-free, dairy-free EVERYTHING!
As much as I enjoyed all the food and adventures, I’m so happy to be back to cuddle with my dogs and eat home-cooked meals. No matter how delicious and healthy restaurant foods are, my digestion and body work and feel so much better eating at home. And I actually thought about these meatballs while I was there!
Also, these meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them. If you don’t care about that like me, then this recipe is a good one enjoy at a barbecue!
- ¼ cup paleo mayonnaise
- 3 tbsp almond milk (or any dairy-free milk)
- Zest and juice from ½ lemon
- ½ tsp ground cumin
- ½ tsp garlic powder
- 2 tsp freshly chopped cilantro
- 2 tsp freshly chopped parsley
- Sea salt, to taste
- 1lb ground bison or beef
- 1 egg
- ¼ cup packed parsley leaves, chopped
- 4 garlic cloves, minced
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground allspice
- ½ tsp ground coriander
- ½ tsp chili powder
- ¼ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- Mix all ingredients in a small bowl.
- Chill until ready to use.
- Preheat oven to 400 degrees F.
- Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
- Form in to 1½ inch balls.
- Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
- Serve dipping sauce on the side, or drizzled on top of the meatballs.