Asian Meatballs (Paleo)

These meatballs ARE FANTASTIC!!!
(May as well jump right into things...)

Last month I "went paleo" for several weeks.  Oh boy.  It confirmed many things to me, not the least of which being that my belly does not like gluten but my mouth sure does.  I'm having a hard time breaking up with bread.  And crackers.  And cheese.

During my "hunt" for paleo foods, I came across the award-winning website of Michelle Tam (Nom Nom Paleo).  Her recipe for Asian meatballs inspired mine.  If you're in need of some great paleo food ideas, please visit her site -- it's wonderful.

These meatballs have a high carrot-to-meat ratio; the carrots stay very crunchy during the short baking time, so if texture bothers you, either skip them or reduce the amount.  In my opinion, the carrots are the star of this recipe, along with the zing of the fresh ginger and the garlic.  I love the crunch. 

To stay away from soy but to retain that lovely soy-sauce flavor, I used coconut aminos.  BUT if you don't mind using soy sauce, it's a great substitute.   I'd say if you do use soy sauce try a lower-sodium version, being mindful that when you use 1/4 cup at a time, these little meatballs can get very salty very quickly.  

These meatballs are the perfect "emergency protein" to keep on hand.  I often mix them into salads.  Or when I'm feeling hungry at 4 pm and the Chocolate Monster is calling my name, I eat one or two cold straight out of the fridge. Shuts that noisy thing up every time.

(I usually double the recipe below because they freeze so well.)


Asian Turkey Meatballs (Paleo)
Makes 52 teaspoon-sized meatballs

1 pound ground turkey (substitute beef or bison)
3 medium carrots, peeled and finely chopped
3 cloves garlic, finely minced
3 green onions, chopped
1 heaping teaspoon chopped fresh parsley
6-8 fresh mushrooms, finely minced (I used button mushrooms)
1/4 cup (lower-sodium) soy sauce (I used coconut aminos)
1-inch piece fresh ginger, peeled and minced
1 tablespoon melted coconut oil (or olive oil)

Line two large rimmed baking sheets with parchment paper.  Set aside.

Preheat oven to 375 degrees F.

Add all ingredients to a mixing bowl.  Mix with your hands (or with a wooden spoon, although your hands will mix much more thouroughly).  The key here is not to over-work/over-mix the meat.  Just get all the ingredients incorporated and call it good.

Use a teaspoon to scoop the meat mixture into the palm of your hand and roll it into a ball.  Place meatball on baking sheet and repeat.  (Leave about 1 inch or so between the meatballs).

Bake meatballs for 15-20 minutes, or until the meat is no longer pink in the center (you'll have to cut into one to check).    

Serve warm.

Enjoy! 

Paleo Banana Nut Bread (Grain-Free, Dairy-Free)

Moist, tender, rich and dense.   

 Everything you want your banana bread to be.  

(Plus it's grain and gluten-free.)

We have some of the world's greatest neighbors.  

I love them like family.

They recently "went" gluten-free, and are now stepping into a Paleo diet.  Do you even know how excited this makes me??  I love to cook and bake for these precious people, and to now have a reason, a PURPOSE to make Paleo things for someone besides myself?  I can barely stand it.  

Last week a summertime cool front blew in.  The skies were dark and stormy; it felt like fall.  My oven pretty much turned itself on, begging to bake this Paleo Banana Nut Bread. 

Coconut and almond flours are becoming common shelf items at many grocery stores.  They team up to make this bread dense and moist.  The olive oil is undetectable, in case you were worried.  :)

I doubled the recipe below and used a standard 9" x 5" loaf pan plus three of the mini loaf dishes you see in the photos above.  This stuff is made for sharing!  

Enjoy!

Here's the printable version of the recipe.

Paleo Banana Nut Bread

(Makes one 9" x 5" loaf)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of ground cloves (optional)

3/4 cup almond flour

1/4 cup coconut flour

2 tablespoons olive oil

3 eggs

1 cup mashed (very ripe) bananas (about 2 bananas)

1/4 cup honey or pure maple syrup

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.  Grease a loaf pan (I used a standard 9" x 5" pan; use a smaller loaf pan for a "taller" finished banana bread loaf) with coconut oil or olive oil.  Line with parchment paper, if desired.  Set aside.

Whisk the dry ingredients together in a large bowl.  In a separate bowl, combine the olive oil, eggs, mashed bananas and honey.  Mix wet ingredients well and then add to the dry ingredients.  Stir until just incorporated.  Add nuts, if using, and gently stir just until incorporated.

Transfer the batter to the prepared loaf pan.  Bake for 40-50 minutes (depends on loaf pan size), until top is very golden brown and cracks begin to appear.  Insert a toothpick in the center of the loaf; when it comes out clean, the bread is done.

Allow to cool in pan.  Then slice and serve.  

Recipe slightly adapted from here.