Check out Paleohack cookbook

Thursday, January 28, 2016

Paleo meatballs

Perfect Paleo meatball "Are these for real meatballs?" If you look at different (read: paleo) feeds, then one can encounter this issue before. That's what happened a few weeks ago when I was unpacking some meatballs from my lunch box, and the rest of those present offered to try.

"Loggerhead" meatballs, as they are partially popular with vegans and vegetarians, probably know a lot of people. For the perfect Paleo patty you do not have fortunately replaced the flesh but only the bun. How to do this, I will briefly describe here.

But what makes for a "real" meatball ever made ?! Wikipedia knows next to "meatball" and "meatballs" more than half a dozen alternative names for "[...] fried dumplings of minced meat, which are quite different shaped and prepared." Aha. Let us confine ourselves here therefore to the basic recipe the perfect Paleo-meatball. Your own spice blends and specialty ingredients you are allowed but, if you tell in the comments

1 kg minced meat (pork & beef mixed)
4 eggs
2 onions
100 g coconut flour
Salt, pepper, spices
Ghee for frying

Peel the onions and cut them into small cubes. The minced meat with the whipped eggs and diced onion mix. Now add coconut flour gradually and mix with the meat mixture. Regardless of the above-mentioned amount to the dough feel dry for hands, but remain soft and kneadable.
Now the whole thing to taste with salt, pepper and other spices refine.

From the minced mass round, slightly flattened balls now be formed. Here the opinions about the optimal size differ widely: One wants to get his meatballs with a time into his mouth, the other like large, flat meat pancakes rather that it can work with a knife and fork. The important thing is that these things can not be too thick.

At least 2 tablespoons ghee melt in a pan, then reduce the heat (about stage 2 of 3). Now spread the first layer cakes in the pan. With us a maximum of 9 to 10 pieces fit into a pan, but strongly depends on the size of the meatballs and the pan. In the first step they need about 2 minutes on the first side with the lid closed. Then they want to be turned and can remain for about 5 minutes in a closed pan. They are then rotated back to the first page and stay again for about 5 minutes in a closed pan. If now from both sides agreed the color, you can remove individually the meatballs. Otherwise, please contact again and tan from the second side for 2 minutes.

Optionally show some ghee in the pan and if necessary remove onion pieces (the burn else and that makes only smoke and stench). Then enter the next round meatballs in the fat and fry as described above in the closed pan and so on until all meatballs are done.
Tip: We love to use hot mustard as a condiment, which is mixed directly with the Frikadellenteig. 2 teaspoons minced, this amount may well tolerated.


Post a Comment