Paleo Fried Stuffed Meatballs
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| 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 from 221 BC to 207 BC history days back to the Qin dynasty, they are consumed with different spices, and 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 seeing 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.
Always I remember when I helped my mom when she made a bunch of them, I was the last child 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 the healthiest reasons, balance the diet, eat better, experiment with new things, added more vegetables, make it gluten-free, paleo, and low carbs, and incorporated even dry fruit to enhance and 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, makes you want more and more 😍
If you want to do the recipe keto, I have you covered, I don't want to let you want 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
Preparation Time:20-30 min
Frying and making the sauce time: 30 min
Total Time: 1 h
This recipe makes 14 medium balls
Ingredients:
Meatballs.
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 at 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, and 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, and smash it against your palm to form a cup.
Take a dessert spoon and put it in the center of the medium ball or make little balls with your hands and add them to 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 the last one with almond flour. In this order, it`s the correct form of tapioca flour and cassava flour.
Place the balls into the tapioca flour, and cover it up, 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 are finished with all of them, prepare the pan with the oil at medium temperature, don`t rise it, or it 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 it wherever you desire.
Take a small bowl with water, wet your hand before putting each one in the oil, rub them so that the flour sticks well, does not dirty, and burns the oil too much. Fry them in batches. Set them aside in a paper towel to absorb the excess 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, stir to coat them with the oil, add the minced garlic until fragrant, add the tomato marinade, lemon juice, and spices and let the sauce simmer, taste, and rectify the savor.
2 ways: Put the meatballs inside the sauce and let them simmer for about 10 min, or as I did on this occasion, pour the sauce into 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, do the first one, because you will have them impregnated with the sauce for the rest of the week.
Enjoy with rice, salad, riced cauliflower or broccoli, and steamed or fried vegetables, for 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 them in the fridge, the day after make 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 float.
This recipe can be made as a Meatloaf instead.
Adjust to your size preferences if they are small, you will have more meatballs.
Meatballs.
- 1 1/2 pounds of ground beef thawed
- 2 eggs
- 1/2 chopped onion (medium)
- 4-5 large minced garlic cloves
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp sea salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp fresh parsley leaves chopped or 1tbsp dried
- 1 tbsp Italian Seasoning
- 1 tsp oregano
- 1/4 tsp cinnamon
- 1/4 tsp chili powder
- 1 lemon juice
- 2 cups coconut, and avocado oil (approximately, more as needed)
- 2 tbsp chopped dates (dried blueberries for keto)
- 1 or 2 hard-boiled eggs chopped with a pinch of salt and pepper
- 1 tbsp chopped onion
- 1 tbsp chopped olives
- 1 jar (around 16 oz) tomato marinade
- 1-1/2 cup bone broth or water (add more if you like more liquid sauce)
- 3 tbsp avocado, or coconut oil
- 1 medium onion sliced
- 2 minced garlic cloves
- sea salt
- black pepper
- 1/2 tsp oregano
- 1/4-1/2 tsp red pepper flakes (optional, add more to your liking)
- 1 tbsp lemon juice
- fresh chives and mint leaves for garnish (optional)
- Tapioca flour or arrowroot flour
- Almond Flour or cassava flour
- or the combination of almond flour and coconut flour for keto eaters
- 2 eggs
- salt, and pepper
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 at 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, and 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, and smash it against your palm to form a cup.
Take a dessert spoon and put it in the center of the medium ball or make little balls with your hands and add them to 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 the last one with almond flour. In this order, it`s the correct form of tapioca flour and cassava flour.
Place the balls into the tapioca flour, and cover it up, 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 are finished with all of them, prepare the pan with the oil at medium temperature, don`t rise it, or it 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 it wherever you desire.
Take a small bowl with water, wet your hand before putting each one in the oil, rub them so that the flour sticks well, does not dirty, and burns the oil too much. Fry them in batches. Set them aside in a paper towel to absorb the excess 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, stir to coat them with the oil, add the minced garlic until fragrant, add the tomato marinade, lemon juice, and spices and let the sauce simmer, taste, and rectify the savor.
2 ways: Put the meatballs inside the sauce and let them simmer for about 10 min, or as I did on this occasion, pour the sauce into 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, do the first one, because you will have them impregnated with the sauce for the rest of the week.
Enjoy with rice, salad, riced cauliflower or broccoli, and steamed or fried vegetables, for 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 them in the fridge, the day after make 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 float.
This recipe can be made as a Meatloaf instead.
Adjust to your size preferences if they are small, you will have more meatballs.
The stuff ingredients can change for your preferred ones.
Will you make them? Tell me in the comments below.
I want to see your creations! Follow me, tag, or pin the recipe when you do it.
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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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