From a food blogging point of view, this is an ugly post. The photos are of left overs and not well done. But we just love these meatballs and I wanted to share the recipe.

I’ve made these meatballs 4 times now (I’m going to put the text of the recipe here only in case the other blog disappears – I don’t want to lose the recipe but please know it is not my own recipe) with very minor changes.  I have never made them with 3 pounds of meat. I’ve used 1 lb and the whole sauce recipe and I’ve used 2 lbs and doubled the sauce recipe. The original recipe is paleo – my way is not because I love a little filler in my meatballs. Some bread crumbs or crushed crackers make a better texture for my non-paleo pallet. This recipe can be made gluten free easily – I made them for my MIL with 3 or 4 pieces of toasted gluten free bread (2 lbs of meat) and then pulsed them into bread crumbs in my food processor. Serve over brown rice or quinoa.

Curried Meatballs (via Everyday Paleo)

Meatballs:

1 lb ground beef (or chicken or pork)

2 slices bread pulsed into crumbs or 1/2 sleeve ritz crackers, crushed

1/4 cup sweet onion diced finely or 5 green onions including some of green part, sliced

1/4 cup apple, peeled and diced finely

1 egg

1 1/2 Tbl curry powder

salt and pepper

I put it in all in my kitchen aid to mix it together because I hate dealing with raw meat. Then I use my cookie scoop to make the meatballs but whatever works for you. Bake at 350 degrees for 20- 25 minutes.

Sauce:

2 Tbls coconut oil (I’m sure something else would work but I have some in the cupboard so I’ve been using it)

1 large or 2 small crushed garlic clove

1.5 Tbls honey

2 Tbs curry powder

2 Tbs tomato paste

1/2 cup chicken broth

Saute the garlic in the coconut oil for a minute. Add everything through the tomato paste and whisk together. Whisk in the broth and allow to simmer. Throw the meatballs in after they come out of the oven and cover. Cook for 5(ish) minutes then serve. I’ve also added peas into the sauce and that was yummy too.