Paleo Sriracha Meatballs
I have another guest blogger this week, thanks golly, as I am trying my darndest to hold down the fort over here. I celebrated my 40th birthday this week and at the same time broke my finger and watched a exorcist style virus take over my 5 year old. To say it’s been eventful would be the understatement of 2016. But alas, we are trucking through life, getting Legit Bread orders into the hands of many (including our Canadian friends now – see HERE) and getting ready for the holidays! So when my friend Tina from Oh Snap, Let’s Eat said “Hey, I’ll write a guest post for you”, I dang near tackled her with enthusiasm. Thanks golly for bloggy friends in a time like this! Take it away Tina!
With the holidays and the new year right around the corner, I’m getting invites left and right to Holiday Potlucks. Other than enjoying hanging out with friends, I have to say I also love making something creative and delicious to show off! The only downside is… the holidays can be a busy and stressful time of the year, and I just don’t always have the time and energy to whip up something that takes a lot of work!
This is why I love making easy recipes like this one! This Paleo Sriracha Meatball recipe is the easiest way to make paleo meatballs, with a kick, and have it be paleo too!
I brought these bad boys to a potluck just the other day, where most of the folks were not on a paleo diet, but guess what? No one even knew, and only cared for how delicious it was!
- 4 Roma tomatoes
- 1/4 cup water
- 2 tbsp Sriracha sauce
- 1 tbsp butter
- 1 lb sausage
- 1 lbs ground beef
- 1 tbsp butter
- 3 cloves garlic, minced (or 1 tbsp minced garlic)
- 1/4 cup almond flour
- 1 egg
- 1 tbsp Sriracha sauce
- 1 teaspoon dried basil
- Sea salt and fresh ground pepper, as desired
Preheat oven to 350 degrees.
Roughly chop the tomatoes, and then throw them in a food chopper or blender. I used my personal blender that I usually make smoothies in. Add a little bit of water just so it’ll blend well if necessary.
In a saucepan, start cooking the tomato pulp over high heat. Add salt, butter, basil, and Sriracha.
Bring to a boil, and then let it simmer. Stir occasionally.
Heat a skillet over medium heat and add butter.
Then add garlic and cook for about 30 seconds. Put to the side to let cool.
Grab 1/4 cup of the tomato sauce you’re making and also set aside to let cool.
In a large bowl, add all the meatball ingredients and also the cooled tomato sauce you’re making. Use your hands to mix it all together.
Shape them in to meatballs. Here’s a trick: If you’re very OCD about the shape and size, you can use an ice cream scoop!
Place on baking sheet and space them out so they are not touching each other. I prefer to line it with aluminum foil to make clean up easier too. Bake for 25 minutes or until cooked thoroughly.
Let meatballs cool slightly then add sauce on top.