Try these quick and easy meatballs with the flavor of chorizo from Melissa Joulwan's new cookbook, Well Fed 2: More Paleo Recipes For People Who Love To Eat.
These chorizo meatballs from Melissa Joulwan of Well Fed are amazing. I made them last weekend and intended to take a photo — but they were so good we ended up eating them all! Fortunately, Melissa was kind enough let me share the incredible recipe and photo from her new cookbook, Well Fed 2: More Paleo Recipes For People Who Love To Eat.
Well Fed 2 is more than just great recipes. It starts with helpful information sections including the basics of paleo, 30 reasons to do a Whole30, and tips for socializing. Then it goes into paleo versions of just about any food you're craving.
My favorite chapter is Burgers, Balls and Bangers. It has recipes for 15 international flavors, instructions on how to make them into patties, meatballs or sausages — and how to cook them in the oven, on the grill, or on the stovetop. All with meat variations and suggested go-alongs. I think this one chapter will keep me supplied with dinner ideas for a long time.
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I love that there are so many international recipes throughout the book — from Deconstructed Gyro to Thai Basil Beef. There are paleo versions of dishes inspired by Mexican, Italian, Chinese, and Japanese cuisines.
If you're following an Autoimmune Protocol version of the paleo diet, over 100 of the recipes have AIP adaptations. And if you're doing a Whole30, all but two of the recipes in Well Fed 2 are Whole 30 compliant. With over 200 recipes and quick meal ideas, this book is a great paleo resource.
For more ground meat recipes, try these:
- Best Taco Meat Recipe (Keto, Paleo, Whole30)
- Easy Keto Meatloaf Recipe (Paleo, Gluten Free, Whole30)
- Breakfast Sausage (Paleo, Keto, Whole30)
- Honey Chipotle Meatballs from the Paleo Cupboard Cookbook
- 2 tablespoons warm water
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 1 pound ground pork
- 1 clove garlic minced (about 1 teaspoon)
- 2 teaspoons red wine vinegar
- ½ tablespoon dried ancho chili powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon dried thyme leaves
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
- Prep: In a small bowl, mix baking soda and cream of tartar in water. Meanwhile, place meat and all other flavorings in a mixing bowl. Add the baking soda/water to meat.
- Blend: For a smoother, more tender texture, use a standing mixer fitted with the paddle attachment (or a food processor) to mix the ingredients. For more a traditional, nubby texture, mix the meat by hand.
- Shape: Roll about 1 tablespoon of meat into a 1-inch ball.
- Cook using oven, grill or stovetop: OVEN: Cover a large, rimmed baking sheet with parchment paper. Preheat the oven to 400F, then bake meatballs for 20-25 minutes, until browned and sizzling. GRILL: Preheat a gas grill with all burners on high and the lid closed, about 10 minutes. Thread the meatballs onto skewers (metal or bamboo soaked in water), leaving a little breathing room between them. Place on the grill grates and cook 4 minutes, then flip the skewers and cook an additional 3-4 minutes, until browned and sizzling. STOVETOP: Heat a little fat in a large, non-stick skillet over medium heat, about 2 minutes. Add the meatballs in a single layer, leaving some wiggle room around them — you will probably need to cook them in batches. Cook, turning occasionally for even browning, about 6-8 minutes, until caramelized outside and cooked on the inside.
Recipe and photo reprinted with permission from Well Fed 2: More Paleo Recipes For People Who Love To Eat (Smudge Publishing).
Disclosure: I received a complimentary copy of this book, but all opinions are my own.