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.
photo from Well Fed 2
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.
This post includes some affiliate links for your convenience. You can read my full disclosure statement here.
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
Melissa Joulwan’s Chorizo Meatballs
Ingredients
- 2 tablespoons warm water
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 pound ground pork
- 1 clove garlic minced (about 1 teaspoon)
- 2 teaspoons red wine vinegar
- 1/2 tablespoon dried ancho chili powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground black pepper
Instructions
- 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.
Nutrition
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.
castleofblue
I don’t know how truly international it is, but I love ‘healthified’ General Tso’s chicken. 🙂
Debbie
Id have to say Puerto Rican Beef
Susanne Perry
Love a lot of your recipes would like to have the cookbook to continue to eat paleo
Elisa (@ElisaGIH)
My favorite international recipe… I love udon soup, real Italian pizza, sushi, sweet and sour chicken, pad thai… too many to count 🙂
Vanessa
I love anything Thai! Tom Kha soup, pad thai, pad see ew!
Kim
I love baingan bharta! mmm
Kelly Mueller
My favorite International Recipe? hhhmmmm. I think I would have to go with Pad Thai (made with sun shine sauce, allergic to peanuts ;D)
Christine
love it
Alli
Right now I am loving a paleo “Moo Shu Pork” recipe!! Most Asian inspired cuisines = YUM!
kymber
I don’t know if I have a favorite…but LOVE Mel’s recipes and use her 1st cookbook all the time.
Suan Craig
Asian food
Samantha
I love curries, all types of curries…and luckily it fits in with my new-found love of Paleo.
Hollis
I love making vietnamese style stir fry with lots of fish sauce and lime.
Chrissa Hunt
Mel’s recipes are the best! I love her middle eastern recipes. The Moroccan dipping sauce and ras-el-hanout spice mix are staples in my home.
itzia
Tinga de pollo
PendleStitches
My favourite international recipe has to be beouf bourginon. I have it simmering in the oven as I type.
Cristal Porter
My favorite international recipe is probably chili verde and spanish rice. Gosh, I love anything Mexican! Grew up eating it and experimenting with making more paleo versions.
Suzanne
Italian roast pork – delicious!
Denise C
I’ve been making lots of chimichurri sauce lately. Yum!
Stephanie D
I adore Vietnamese food!
Susan Lawrence
Tough to choose just one! Asian I love all the veggies
Andrea
Fav international food has to be anything from China with garlic. Visited there a few years ago and the area I was in seasoned everything with garlic. Yum!
kristina
My favorite international recipe…pad Thai.
Kendra
My favorite is Mexican although I try not to eat the outer coverings….corn, flour…fajitas are yummy!
Colleen G
Something Greek – marinated lamb maybe.
Samantha M. (@imaclutz89)
We make a lot of vegetable stir fries!
Heather
I love fajitas!
Sharon
I love tabouleh!