Kim and Thi's Excellent Cooking Adventures

Paleo Meatballs (made with flax seeds)

Posted in Low Carb, Uncategorized by kimandthi on April 26, 2011

Here’s an easy dinner to make. By easy I mean, most of the work is simply done in the prepping and cutting; the rest is taken care of with time and heat (thanks, oven). The main stars of this dish are the Paleo meatballs. In an effort to reduce the carb count, ground flax was used instead of breadcrumbs as a binding agent. Did they turn out just as well as regular meatballs? Read ahead to find out!

Formed meatballs ready to go into the oven

While those are baking, drizzle a portobello mushroom (stem + gills removed) with balsamic vinegar, olive oil, and parsley and wrap in a foil pouch. Throw it in the oven when there’s 20 minutes left of baking for the meatballs.

The meatballs 45 minutes later and plated. Drooool.

Heat up some marinara sauce (jarred, fresh…your call), mix in the meatballs, and top with grated parmesan and parsley. Serve with the sliced balsamic portobello mushroom, and roasted vegetables if you have any (I added broiled zucchini slices).

Verdict?

Tasty and hearty. The spices lend a flavorful touch to otherwise bland ground beef and pork. Unfortunately, the meatballs were quite stiff and hard compared to meatballs made with breadcrumbs. I’m not ready to single out flax seeds as the culprit though–the stiffness could be due to using ground beef with a low fat percentage, or the fact that I used reduced fat ground pork (why did I buy those?!). The meatballs were also over baked by about 5 minutes (set your timers, people). All in all, there are a few variables that may have caused the stiff balls (heh). I’ll just have to try making them a second time!

Flax Meatballs – Adapted from low carb new england

1/2 lb ground beef (used 90/10)
1/2 lb ground pork
1/4 medium yellow onion, chopped
1/2 egg, beaten
1 tablespoon minced garlic
2 tablespoons ground flaxseed
1 tablespoons italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon basil
1/2 tablespoon red pepper flakes
1 tablespoon parmesan cheese

1. In a big bowl, combine ground beef, ground pork together.

2. Add chopped onions, garlic, beaten egg, spices, and parmesan cheese to meat mixture. Mix together with hands until ingredients are uniformly distributed.

3. Form into golf sized balls and place on greased pan. I was able to get 13 generously sized meat balls from this.

4. Bake 350 degrees F for 25 minutes, flip over and baked for another 20 minutes.

Thanks for reading! Be sure to heck out the other paleo + low carb blog posts we have!

- Kim <3

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4 Responses

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  1. Mama Flurfel said, on April 30, 2011 at 12:59 am

    Yummy meatballs! We loved ‘em Next time I think I’ll try adding some diced spinach and shredded carrots because I think they were dry enough to add a little veg.

  2. Katherine said, on April 21, 2012 at 1:12 pm

    Such a good idea to use the flax instead of breadcrumbs. Also a way to sneak the omega3 fats in. Looks delicious!


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