Paleo Fried Stuffed Meatballs


Paleo Fried Stuffed Meatballs (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg
Paleo Fried Stuffed Meatballs (Gluten-Free, Dairy-Free, Whole30, LCHF)



I bet that you love those meatballs like me! it does not matter what meat is inside as long as they are savory and moist right?. They have been eaten around the world since 221 BC to 207 BC history day back to the Qin dynasty, they are consumed with different spices, sauces or inside a soup, baked, steamed, fried and braised. 

Who does not like a portion of spaghetti with meatballs? or in my country those meatballs with a Congri or Moros and Cristianos with the tomato sauce on the rice? or being at a party and see them on the table, sure you don`t want to go anywhere, you are going to stay right near to the table to pick some of them, and delight your taste buds.


Paleo Fried Stuffed Meatballs (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg



Always I remember when I helped my mom when she made a bunch of them, I was the last children of four in my house so I spent a lot of time seeing and helping her with the food, and now I can recreate the smell from the kitchen and everything else she put at that time to make them, then she added  hard-boiled eggs, she fried the meatballs or meatloaf and make a sumptuous tomato sauce, mmm 😋 but unfortunately they were not healthy enough, there were lots of wheat  bread crumbs inside and on the outer layer, and an unhealthy oil for frying them.











Anyway, I have changed the recipe of my mom for healthiest reasons, balance the diet, eat better, experimenting with new things, added more vegetables, make it gluten-free, paleo, low carbs, and I incorporated even dry fruit to enhance and to provide more fiber, minerals, and vitamins. but I can assure you they taste amazing and are mouth-watering in every bite you take, the combination of the spices, meat, egg, and dates, make you want more and more 😍

If you want to do the recipe keto, I have you covered, I don't want to let you wanting this without any solution, so change the dates for chopped dried blueberries, and mix almond and coconut flours or use one of them for breading the meatballs.  I have made them too and are very yummy.




PALEO FRIED STUFFED MEATBALLS

Paleo Fried Stuffed Meatballs (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg




Ingredients:                                                                                                                                                                                                                                
Meatballs.
  1. 1 1/2 pounds of ground beef tawed
  2. 2 eggs
  3. 1/2 chopped onion (medium)
  4. 4-5 large minced garlic cloves
  5. 1/2 cup almond flour
  6. 1/4 cup coconut flour
  7. 1 tbsp sea salt
  8. 1/2 tsp black pepper
  9. 1 tsp smoked paprika
  10. 2 tbsp fresh parsley leaves chopped or 1tbsp dried
  11. 1 tbsp Italian Seasoning
  12. 1 tsp oregano
  13. 1/4 tsp cinnamon
  14. 1/4 tsp chili powder
  15. 1 lemon juice
  16. 2 cups coconut, avocado oil (approximately, more as needed)

To Stuff the Meatballs:
  1. 2 tbsp chopped dates (dried blueberries for keto)
  2. 1 or 2 hard-boiled egg chopped with a pinch of salt and pepper
  3. 1 tbsp chopped onion
  4. 1 tbsp chopped olives

For the Sauce:
  1. 1 jar (around 16 oz)  tomato marinade
  2. 1-1/2 cup bone broth or water (add more if you like more liquid sauce)
  3. 3 tbsp avocado, or coconut oil
  4. 1 medium onion sliced
  5. 2 minced garlic cloves
  6. sea salt
  7. black pepper
  8. 1/2 tsp oregano
  9. 1/4-1/2 tsp red pepper flakes (optional, add more to your liking)
  10. 1 tbsp lemon juice
  11. fresh chives and mint leaves for garnish (optional)

To bread the Meatballs:
  1. Tapioca flour
  2. Almond Flour or cassava flour
  3. or the combination of almond flour and coconut flours for keto eaters
  4. 2 eggs
  5. salt, and pepper

Instructions:


Preparing and stuffing Paleo Fried Stuffed Meatballs (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg


In a small bowl beat the eggs with the salt and add to the dry ingredients.

In a large bowl mix the ingredients until well incorporated. Take it to the fridge with a lid for about 4 hours or overnight.

You can make them right away, but as I always say, I prefer to marinate the meat to meld the savors, also in this time the flours will absorb the liquids and would do a better job when you make the balls.

Take it out of the fridge.

Stuffing the meatballs:  chop the egg very small or with a fork, crush it until it is very finely chopped, mix it with the rest of the ingredients in a small bowl. 

Take a portion with a spoon and put it in the palm of your hand, smash against your palm to form a cup. 

Take a dessert spoon and put in the center of the medium ball or make little balls with your hands and add into it.

You can do the same to stuff the potato or sweet potato, add the small stuff in the center of the ball, close the edges and round it to your preferred size and shape.

Fill all the balls or you can make one by one at the moment you will stuff and bread each, it`s up to you, depends on the day I have done both.

Place 3 medium bowls: tapioca flour, beaten eggs with salt and pepper, and last one with almond flour. This order it`s the correct form or tapioca flour and cassava flour.

Place the balls into the tapioca flour, and cover it up, them with the palm of the hand turn it until it is the way you want and the flour sticks, pass it to the beaten eggs, then right to the almond flour and repeat the same first step. I like tapioca flour because here helps absorb the humidity in them.

When you finished with all of them, prepare the pan with the oil at medium temperature, don`t rise it, or they will burn first instead of being cooked inside.

Wait for the oil to be hot, I recommend taking a small pan so you don`t need a lot of oil, but do wherever you desire.

Take a small bowl with water, wet your hand before put each one in the oil, rub them so that the flour sticks well and does not dirty and burn the oil too much. Fry them in batches. Set them aside in a paper towel to absorb the excess of oil.

I tasted the intern temperature in the meatballs with a thermometer so that they don`t need to cook longer in the sauce, or without it, they were perfectly cooked at 150 F, and rest time 160 F.

In a pan put the oil at medium temperature, throw the sliced onion until they are translucid, add the minced garlic until fragrant, add the tomato marinade, lemon juice, spices and let it simmer, taste and rectify the savor.


Paleo Fried Stuffed Meatballs with Tomato Sauce (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg


2 ways: Put the meatballs inside the sauce and let them simmer for about 10 min, or as I did in this occasion, pour the sauce in a bowl, and dip the meatballs in it. This is good when there is an informal party, but I think for better results as meal preparation, for example, do the first one, because you will have them impregnated with the sauce for the rest of the week.


Paleo Fried Stuffed Meatballs with a side of Tomato Sauce (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg


Enjoy with rice, salad, riced cauliflower or broccoli, steam or fried vegetables, as.breakfast, lunch, dinner, a party, etc.

Notes: It could be too much to see right? but it`s not if you prepare the things with time, the day before, make the ingredients and put in the fridge, the day after making them at once, but if you don`t have time again, make the balls and breaded, the other day you fry them, make the sauce and you have a batch of them for comforting food to insert in a week, or maybe you can fry 2 or 3 at the moment you are going to eat.

Another way you can make them that I have seen in a bunch of recipes is don`t bread them, instead of baking them at 400 F turning once for about 25-30 min. I personally don`t like this too much because I prefer them to be fried, toasted outside and moist inside, but yes, it cuts the time to make them, so do whatever makes your boat floats.

This recipe can be made as a Meatloaf instead.

This recipe makes 14 medium balls (adjust to your size preferences if they are small, you will have more meatballs)
Preparation Time:20-30 min
Frying and making the sauce time: 30 min
Total Time:  1 h
Nutrition Facts Paleo Fried Stuffed Meatballs with Tomato Sauce (Gluten-Free, Dairy-Free, Whole30, LCHF).jpg














Will you make them? Tell me in the comments below.

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If you like them, maybe you are interested in these stuffed recipes:


FRIED STUFFED TARO-PLANTAIN BALLS





FRIED-STUFFED SWEET POTATOES BOMBS























Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

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