Paleo mediterranean meatballs
Paleo Mediterranean Meatballs feature ground beef blended with garlic, spices, sun-dried tomatoes, and artichokes for a flavourful dish. Baked to perfection, they're a healthy option for any meal.
Cook time 15 min
Prep time 10 min
Ingredients:
14 oz ground beef (80/20%)2 tbsp garlic
1 egg
2 tbsp spearmint
5 tbsp dried oregano
1 tsp salt
1.50 tbsp ground cumin
1 tbsp cinnamon
3 sun-dried tomatoes
1/2 cup artichokes
{'title': 'Paleo Mediterranean Meatballs', 'description': 'This Paleo Mediterranean Meatballs recipe combines the rich flavors of ground beef, garlic, and a blend of traditional Mediterranean spices. The addition of sun-dried tomatoes and artichokes gives it a unique twist, making these meatballs a delicious and healthy option for any meal.'}
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with a bit of olive oil.
- Mince the garlic.
- Chop the fresh spearmint.
- Finely chop the sun-dried tomatoes.
- Chop the artichoke hearts.
- In a large mixing bowl, combine the ground beef, minced garlic, egg, chopped spearmint, dried oregano, salt, ground cumin, ground cinnamon, chopped sun-dried tomatoes, and chopped artichokes.
- Use your hands or a spoon to mix the ingredients until they are well combined. Make sure not to overwork the meat mixture, as this can make the meatballs tough.
- Scoop out small portions of the meat mixture (about 1-2 tablespoons each) and roll them into balls using your hands. You should get approximately 18-20 meatballs, depending on the size.
- Place the meatballs on the prepared baking sheet, making sure they are evenly spaced.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and no longer pink in the center. The internal temperature should reach 160°F (71°C).
- Remove the meatballs from the oven and let them rest for a few minutes before serving.
- These meatballs are delicious served with a fresh green salad, roasted vegetables, or cauliflower rice to keep it paleo-friendly.
{'text': "These Paleo Mediterranean Meatballs are a flavorful and healthy addition to your meal rotation. Packed with spices and nutritious ingredients like sun-dried tomatoes and artichokes, they make for a delightful and satisfying dish that's perfect for anyone following a Paleo diet. Enjoy them as a main course or as an appetizer at your next gathering."}
Paleo mediterranean meatballs FAQ:
The meatballs should bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are cooked through and no longer pink in the center.
The meatballs are done when they reach an internal temperature of 160°F (71°C) and are no longer pink inside. You can use a meat thermometer for accuracy.
You can use a standard baking sheet lined with parchment paper or lightly greased with olive oil. Ensure that the meatballs are evenly spaced on the sheet for even cooking.
Yes, you can use ground turkey, chicken, or lamb as substitutes. Keep in mind that cooking times may vary slightly based on the type of meat used.
Store any leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 3 months.
Cooking Tips:
- For a juicier meatball, avoid overmixing the meat mixture.
- If you prefer, you can fry the meatballs in a skillet with some olive oil instead of baking them in the oven.
- Serve with a side of fresh salad or roasted vegetables for a complete Paleo-friendly meal.
- You can make a larger batch and freeze the extra meatballs for a quick meal option on busy days.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 20g
Carbohydrates 10g
Fiber 4.40g
Sugar 1.36g
Fat 22g
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