Tag Archives: meatballs

Spinach and Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs
 
Can you believe Super Bowl is almost here? Those of you who aren’t into sports are probably like, “Yes, and I don’t give a fuuuuuuu—.” I get it. I don’t much care about the teams playing this year, but I do enjoy watching football with friends and it’s so exciting to get into a game that so many people care about.

If you don’t agree, then can’t we all at least agree that game day food is the best? Nachos, wings, dips, chili, finger foods… What’s not to love?

Today’s recipe was created out of my love for both spinach and artichoke dip and meatballs, and it’s the perfect game day food that won’t make you feel tired and sluggish afterwards.

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs
 
I love these spinach and artichoke meatballs because they literally come together in 5 minutes and all you really have to do is throw them in the oven. And they are seriously so delicious! The meatballs are a bit veggie heavy so I didn’t think the fiancé would love them, but he gobbled them up and told me how amazing they were. I think the sauce really pulls all the flavors together so definitely definitely make the sauce! It adds the creaminess and tanginess that’s so amazing in a spinach and artichoke dip.

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs
 
Whether you are hosting or going to a Super Bowl party, I know these meatballs will be a popular crowd pleaser. It’s so healthy (they are sugar detox-friendly!) but still so healthy and flavorful. I promise, you won’t miss the cheese but if you aren’t lactose intolerant like me, you can also replace nutritional yeast with some cheddar or parmesan. I hope you love these as much as we did!

Paleo Whole30 Spinach Artichoke MeatballsPaleo Whole30 Spinach Artichoke Meatballs

Spinach and Artichoke Meatballs
 
Prep time
Cook time
Total time
 
Ingredients
Meatballs
  • 1½ lb ground pork
  • 1 14-oz can of artichoke hearts, drained and chopped
  • 2 cups frozen spinach, thawed and drained
  • ⅓ cup nutritional yeast
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • ½ tsp sea salt
  • Fresh cracked black pepper, to taste
  • ½ tsp red pepper flakes (optional)
Dipping Sauce
  • ¼ cup paleo mayonnaise
  • 1 tbsp apple cider vinegar
  • ½ tsp dijon mustard
  • ½ tsp garlic powder
  • 1 stalk of green onion, finely minced
  • Salt and pepper, to taste
Instructions
Meatballs
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Use your hands to squeeze out the liquid from the artichoke hearts and spinach.
  3. Mix all ingredients for the meatballs in a large bowl.
  4. Shape into 24-30 meatballs, about the size of golf balls.
  5. Place on the lined baking sheet, making sure that they don't touch each other.
  6. Bake for 20-25 minutes until the meatballs are cooked through.
  7. Serve drizzled with dipping sauce (recipe below) or you can serve the sauce on the side to dip the meatballs in.
Dipping Sauce
  1. While the meatballs are baking, mix all ingredients in a small bowl and set aside until ready to serve.

Paleo Gluten Free Whole30 Spinach Artichoke Meatballs

Moroccan Meatballs with Creamy Dipping Sauce

Moroccan MeatballsHi 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!

Moroccan Meatballs

Moroccan Meatballs

Moroccan MeatballsIf you decide to make these Moroccan meatballs, it’s EXTREMELY important you make the sauce as well. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. I know I sound a bit dramatic (what else is new?), but I’m serious! I made extra of the sauce and ended up putting it on everything I ate until it ran out.

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! 

Moroccan Meatballs

Moroccan Meatballs

Moroccan Meatballs
Moroccan Meatballs with Creamy Dipping Sauce
 
Prep time
Cook time
Total time
 
Serves: about 12 meatballs
Ingredients
Dipping Sauce
  • 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
Moroccan Meatballs
  • 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
Instructions
Dipping Sauce
  1. Mix all ingredients in a small bowl.
  2. Chill until ready to use.
Moroccan Meatballs
  1. Preheat oven to 400 degrees F.
  2. Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
  3. Form in to 1½ inch balls.
  4. Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
  5. Serve dipping sauce on the side, or drizzled on top of the meatballs.
Notes
You can also grill these meatballs. Preheat the grill to medium high, then grill for 10-15 minutes, while turning every 2-3 minutes until they are cooked through.

Paleo Moroccan Meatballs with Creamy Dipping Sauce

All-American Paleo Table Review + Buffalo Chicken Meatballs

buffalo chicken meatballsWhen I received Caroline Potter’s new cookbook, All-American Paleo Table, at my doorstep, I was beyond excited. I’ve been following Caroline from Colorful Eats for a while now, and her photos on her blog and Instagram are drool-worthy perfection. Caroline is also a Nutritional Therapy Practitioner, and it was hearing her and Liz Wolfe talking on a podcast that finally convinced me to become a certified NTP myself after long and thoughtful consideration!

Flipping through the cookbook for the first time, I was blown away by how beautiful the photos are from cover to cover. I also couldn’t stop drooling over all the classic comfort-food recipes that Caroline was able to make grain-free and paleo, like Morning Butter Biscuits, Fried Chicken, Onion Rings, Cider Mill Donut Holes, and SO much more. I love that the whole book tied in the concept of bringing family and friends at the table to enjoy healthy and delicious meals and treats together.

Deciding which recipe to try first was a difficult decision but it was football Sunday, and lo and behold, there’s a whole section in the cookbook for game day eats! When I saw the recipe for Buffalo Chicken Meatballs, I knew I had to make it.

buffalo chicken meatballsC and I have an unhealthy obsession with buffalo wings and we absolutely loved these meatballs. They actually taste like wings, minus the messy fingers and dealing with the bones. I didn’t have arugula to serve the meatballs over, so I made Cole Slaw using a recipe that can also found in the cookbook, and the combination was perfect.

With over 100 grain-free and refined sugar-free recipes that can be found in the book, I cannot wait to try them all! Be sure you grab your copy of All-American Paleo Table.

buffalo chicken meatballs

Buffalo Chicken Meatballs by All-American Paleo Table
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup almond flour
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 lbs ground chicken
  • ⅓ cup green onions, chopped
  • 2 tbsp olive oil, for searing
  • ⅔ cup buffalo hot sauce (I used my wing sauce)
  • 2 handfuls fresh arugula leaves, optional
  • 4 oz blue cheese crumbles, optional
  • Coconut oil for greasing hands
Instructions
  1. Preheat oven to 350 degrees fahrenheit and warm a large nonstick skillet to medium heat.
  2. In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
  3. Lightly grease you hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
  4. Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
  5. Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven.
  6. Bake for 20 minutes.
  7. Serve over a bed of arugula with optional blue cheese crumbles or ranch dressing.
Notes
If you don't want to make your own wing sauce, you can use Frank's hot sauce.

Paleo Gluten Free Whole30 Buffalo Chicken Meatballs

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