Crockpot Pork and Sauerkraut, by Diane

One of my friend's mother uses this recipe to make Pork and Sauerkraut, a PA German tradition for New Years Day. I was a bit skeptical as I don't love sauerkraut and this recipe is fairly heavy on the stuff, but WOW was this one of the best recipes to come out of my kitchen (not the mention the easiest!). Everyone inhaled this stuff, and I will absolutely make this again. Traditionally this is served over mashed potatoes. YUM!

Ingredients:

2lb boneless pork loin  

2 16 oz bags (not cans) of sauerkraut, drained

1 can beer (cheap beer like budwiser is great here)

1 large apple, sliced (I used an unpeeled gala)

1 large yellow onion, sliced

1/4 cup brown sugar (I used slightly less)

1 tbsp butter

Directions:

1. Place ingredients in crock pot in this order: pork on bottom, covered with sauerkraut, sliced apples and onions on that, sugar sprinkled on that, beer poured over top, and butter on last. 

2. Cover and cook on high for 6 hours (or low for 8 hours).

3. Stir the toppings (not the pork) at 3 hours, and every hour after if desired, mixing the kraut/onion/apples until the apples are dissolved by the end.

4. Once finished cooking, shred the pork (it should fall apart easily) and mix into kraut mixture.

5. Serve over mashed potatoes with some of the liquid as gravy. 

Juicy Oven-baked Kebabs, by Diane

 

This recipe came from Simple Home Edit but I've been seeing it trending online for a while. Apparently this is an easy and legit way to make kubideh, my favorite Persian kabobs! This could not have been any easier to make, and while I think I'd adjust the spices a bit next time this was so juicy and amazing served with my Tzatziki sauce! Yum. 

Although I scored the beef as instructed it still came out in one layer, which was fine as I just recut them once cooled. Also, the recipe called to brush the beef with 2 tbsp EVOO before cooking which I forgot but it definitely didn't need this so it's omitted below. Finally, when I took the kebabs out of the oven they were in a pool of juice, but in one minute flat it was completely reabsorbed- so don't drain these!

Ingredients:

1 lb ground beef or lamb (I used beef this time)

1/2 yellow onion, grated

3 cloves garlic, finely minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp sweet paprika

1 tsp chili flakes

1 tsp Balti seasoning (this adds some dimension but can be skipped if not found)

2 tsp sea salt

1/4 tsp fresh ground black pepper

3 tbsp fresh parsley, minced

1/2 tsp baking soda

Sumac Onions: 1 small red onion (I used the other half of the white onion), 1.5 tbsp sumac, 1/2 lemon juiced, 1 tsp EVOO, 1/4 tsp salt

Directions:

1. Line a baking tray with parchment paper and preheat oven to 425. 

2. Mix all the kebab ingredients together until firmly held, then spread onto the baking tray in an even layer. Try to make it into a rectangle shape so all the kebabs are the same size. (if short on time you can put onion, garlic and parsley into a food processor until finely chopped)

3. Cut the kebabs into 1 inch wide strips down to the parchment paper vertically, then score horizontally just about halfway through to make the kebabs cook more evenly.

4. Cook for 15 minutes, remove and let cool. The juices should reabsorb here and it will come out nice and juicy!

5. For air fryer: Make into 9 meatballs and cook at 400 for 12 min, flip and cook another 4 or so until internal temp is 145-150.

Sticky Honey Garlic Meatballs, by Diane

 

I found this recipe on IG from @halfbakedharvest and it looked like a great thing to meal prep for lunches this week. I made a few tweaks to the recipe and it was good, but just good. I wish she had used the aromatics outside of the sauce, and the meatballs burned the pan before the broccoli cooked. So if making this again I'd adjust the cooking method. I also needed more sauce here so doubled it. But, the meatballs were super tender and it was good flavors overall!

Ingredients:

1 lb ground chicken

1 tbsp soy sauce

1 tbsp minced ginger

2 tbsp thinly sliced scallions, green and white parts

1 tsp sesame oil

Pinch salt

3 tbsp cornstarch

Oil (I used sesame and EVOO)

1/2 cup soy sauce 

1/4 cup honey

1/3 cup water

4 garlic cloves, minced

1 tbsp minced ginger

chili flakes and sesame seeds

1 large head of broccoli, cut into florets

Directions:

1. Mix meatballs using ingredients from chicken to pinch of salt, combine well, then roll into meatballs on a plate and toss around in 2 tbsp cornstarch to coat. 

2. Mix sauce ingredients of soy sauce, honey, garlic, ginger, and chili flakes and set aside.

3. Heat oil in a large saucepan over medium high heat, cooking meatballs until all sides are browned. 

4. Remove meatballs and add broccoli to the pan, then add sauce and meatballs back in. 

5. Create a slurry with remaining 1 tbsp cornstarch and 2 tbsp water, add to the pan, and cook until sauce gets glazed and sticky. Top with sesame seeds.

Tender Meatballs, by Cheryl

These are the most tender meatballs I've ever made! Everyone in my house ran through the first batch so quickly that I made two more batches the next day for snacks and meals. I've used milk in meatballs before, but not in the way this recipe had me do it. It truly made a difference! Eat on their own or with spaghetti! Yum!

Ingredients (recipe from here):

1 lb ground beef

2/3 cup bread crumbs

7/8 cup milk

1/2 cup chopped onion

1/3 grated Parmesan cheese

2 tbsp fresh Italian herbs

3 cloves garlic, minced

1 egg

1 tsp salt

1/2 tsp pepper

Directions:

1) Preheat oven to 400. Add the milk and the bread crumbs in a bowl and stir until absorbed. Then add the remaining ingredients and mix well until combined. 

2) Roll the mixture in meatballs and lay them on a lined baking tray. Wet your hands with water to prevent sticking. 

3) Bake in oven for 18-20 minutes. Serve with whatever you want!

Crockpot Chipotle Shredded Beef, by Diane

 

This recipe came from @kaleforniakravings, and I had some doubts about the flavors but decided to give it a try. The beef came out super tender and easy to shred, but I was right about the flavors so I probably wouldn't make this version again. I tried to save the sauce with some brown sugar and tomato paste which did help a lot, and then immersion blended the onions, garlic, and cilantro in. I also put it on tostadas with my fave black beans from Guatemala and topped with onion and cilantro- all of which made this better! Next time I'll find a different recipe but keep the same cooking method.

Ingredients:

2.5 lbs boneless beef chuck roast 

1 tbsp each chipotle powder and paprika

1/2 tbsp each dried oregano and chili powder

1 tsp each garlic powder, onion powder, cumin, salt, pepper

1 medium white onion, sliced

5 cloves garlic, peeled and whole

1 cup beef broth

1/4 cup each orange juice (fresh squeezed) and water

2 tbsp lime juice

1 chipotle pepper in adobo, deseeded and chopped

1/4 cup cilantro, choppped

Directions:

1. Cut the beef into 4 large sections and rub chipotle powder through pepper into the meat. 

2. Put onion through chipotle pepper in the bottom of a crockpot, then layer on beef, then cilantro.

3. Cover and cook on low for 6-8 hours, remove beef and shred with some of the liquid.

Grinder Bean Salad, by Diane

 

This is one of the best things I have ever eaten!!! I cannot get over how good this is, it's like the world's best italian hoagie on steroids with a spoon. I follow @viotletwitchel on instagram and she makes a new dense bean salad each week for lunches. This is a blend of two of her latest recipes, and holy moly I'm obsessed. She said she ate this for lunch three weeks in a row, and I can see why. This would also be great for potlucks and picnics too! This is highly customizable and I am thinking of experimenting with cucumber, olive, artichoke hearts...already dreaming of future lunches!

My two notes: she includes parsley in this, which I did, but it was WAY too overpowering so next time I'll likely add dried parsley to the dressing. And, she adds the mozzarella balls and says it keeps all week, but by day 3 the cheese started getting watery and gross. So, next time I'd add fresh cheese each day and store it separate.

Ingredients:

1 can garbanzo beans (chickpeas)

1 can white cannellini beans

1/2 lb each deli turkey and salami, diced (I chose black pepper turkey and genoa salami for flavor)

1 small jar roasted sweet peppers, drained and chopped

1/4 cup banana peppers, chopped

1 package small mozzarella balls

1/2 red onion, diced

1/4 cup capers

1 cup colored cherry tomatoes, halved 

1 red bell pepper, diced (I skipped this)

Dressing: 1/4 cup red wine vinegar (I only had ACV which worked great!), 1/2 cup EVOO, 1 tsp dried oregano, 1 tsp dijon, salt and pepper

Directions:

Toss dressing together and toss over remaining ingredients, mix well and chill!

Mediterranean Chicken Skewers, by Diane

 

These skewers came from @kaylaskitchenfix and were so easy to make. I made them in the airfryer to go on my Mediterranean Chicken Salads this week, and they were really good! I think I'd try grilling them in a grill pan as she suggested next time so they'd be juicier, but I really loved the flavor. 

Ingredients:

1.5 lbs chicken breast, cubed

Juice of one lemon

1 tbsp dried oregano

Salt and pepper to taste

1/4 cup EVOO

4 cloves garlic, minced

Directions:

1. Combine all ingredients, mix well, and marinate in the fridge for at least 30 min.

2. Pack tightly onto skewers so chicken gets crispy on the outside and juicy inside! If cooking on a grill pan or stovetop pan, cook in the marinade to stay juicy. I air fried them at 400 for about 7 min per side until they hit 165. 

Mediterranean Chicken Salad, by Diane

I decided to make these salads for dinners this week using the recipe for the Mediterranean Chicken Skewers. You can throw whatever you want in, but this is what I decided for this round. It was really good and a great summer evening meal that came together quickly!

Ingredients:

2 cups greens (I used baby kale and arugula)

1 chicken skewer

1/4 cup baby heirloom tomatoes, cut in half

1/4 roasted red pepper, cut into cubes

3 tbsp pickled red onions (I used my recipe here)

1/2 cup hummus (I used my recipe here)

1/4 cup feta crumbles

Directions: Toss all ingredients together and enjoy!

Classic Meatloaf, by Cheryl

Forgot to take a picture! This is from here

Cue what do I make for dinner tonight? In comes meatloaf! I'm not the biggest fan of meatloaf, but this classic dish was so moist and sweet that it may have converted me. My family loved it and it was super easy to make. Yum!

Ingredients:

1lb. ground beef

1 cup dried bread crumbs

1/2 cup diced onion

1/2 cup milk

1 large egg, beaten

2 tbsp. ketchup

1 tbsp. Worcestershire

1 tsp. dried parsley leaves

3/4 tsp. salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

For the topping:

1/4 cup ketchup

2 tbsp. packed light brown sugar

1 tbsp. red wine vinegar

Directions:

1) Preheat oven to 350. 

2) In a large bowl add all of the ingredients except for the topping. Use your hands to mush and mix very well. Under mixing this moist recipe can result in the meatloaf being too soft/mushy.

3) Add meat to a loaf pan. Pat the meat into an even layer. 

4) In a small bowl add the toppings ingredients and mix. Pour the sauce on top of the meatloaf and spread evenly.

5) Bake for 55 minutes. Let rest about 10 minutes when done. 

Roast Chicken, by Diane

 

This is Ina’s photo because I was too busy!

Matzo stuffing and sweet potato kugel (both on the blog!) went excellent with this!

For our Passover main dish we tried Ina Garten’s famous chicken recipe. I had never attempted a roast chicken but I have heard so much about this recipe I decided to give it a shot. This was a super easy recipe for a beginner, and the chicken was the juiciest chicken we had ever had! The gravy was especially good. The chicken wasn’t flavored at all however, despite the preparation, so that part was disappointing. Otherwise this was a good dish! I don’t have a photo since everything was so chaotic the other day, so I took a photo of my plate lol. 

Ingredients:

6lb roasting chicken

1 lemon, halved

1 head garlic, top removed

1 bunch thyme

Salt and pepper

2 tbsp butter

1 Spanish onion, thickly sliced in rings

1 cup chicken stock

2 tbsp flour

Directions:

1. Remove the giblets and clean the chicken. Heavily salt and pepper the cavity. Stuff the cavity with lemon, garlic and thyme. 

2. Butter the outside of the chicken, sprinkle liberally with salt and pepper. 

3. Tie the legs together, place in a roasting tray, and sprinkle onion slices around the chicken.

4. Roast at 450 for 1.5 hours. We had to tent the chicken because the top and the onions were burning. The juices when cut between the leg and thigh should be clear.

5. In a small saucepan, heat chicken stock and boil for 5 min. Combine the drippings with flour and whisk until smooth, add into the stock. Boil 5 more minutes, stirring until smooth. Serve with chicken. 

Balsamic Coffee Pot Roast, by Diane

This was super delicious, and fairly easy for how complex it tastes! The recipe came from a Whole30 blog, @thekitchenista, and it had a cool list of flavors: coffee, balsamic vinegar, orange peel, roasted garlic, and vanilla to name a few. This roast literally fell apart! It may have been a bit too tangy, so next time I might nix either the aminos or the vinegar, but it paired well with the recommended sweet potato mash.

Ingredients:

Kosher salt

2-3 lb chuck roast

2 tbsp coconut or avocado oil

1 large white onion, rough chopped

1 tsp smoked paprika

1/2 tsp ground black pepper

2 tbsp tomato paste

1/4 tsp crushed red pepper

1/4 cup balsamic vinegar

1/4 cup coconut aminos

1 cup strong brewed coffee

2 cups beef bone broth, plus more if needed

4 orange peel strips

2 bay leaves

1 whole head garlic, top sliced off

2 tsp vanilla

1/8 cup chopped dates

Directions:

1. Dry and salt the roast one day ahead, 1 tsp of salt per lb of meat. Refrigerate overnight.

2. Heat a large Dutch oven to medium high heat, add in the oil until just smoking. Dry the meat and sear until deeply browned and crusty on all sides. Remove and set aside. Set the oven to 275.

3. Keeping the oils in the pot, brown the onions, then add in paprika, pepper, crushed red pepper, and tomato paste. Cook one minute.

4. Add in remaining ingredients and scrape the bits off the bottom of the pan. 

5. Add the meat back into the pot, making sure liquid covers 3/4 of the meat. Add more broth if necessary to do this. Cook in the oven with the lid just cracked for 3-4 hours until internal temperature is 200 and the meat is fork tender but holds a slice. 

6. Remove the meat, set aside. Strain the sauce, saving the liquid, and add liquid back to the Dutch oven until it simmers. Add back the onions, and remove all the garlic and smash it into the sauce. 

7. Reduce to the desired consistency, then add meat back in. Serve over mashed sweet potatoes. 

Pork Chili Verde, by Diane

This week starts 7 weeks of an anti-inflammatory protocol, and since the weather was getting colder I really craved chili. The problem is that tomatoes are off limits, which is the base for most chilis, and white chili is filled with cream and dairy, which is also off limits and full of fat. I came across this recipe for a Whole30 chili verde with pork, and decided to give it a try. Chili verde was my most favorite thing to eat in Colorado, and I was hopeful this would hit the spot. This recipe was a total winner!! Not only was it so flavorful and unique but it was so quick and easy to make. Definitely will be on rotation this winter!!

Ps- I cheated and used ground pork to save time/money rather than pork tenderloin, and it was still amazing!

Ingredients:

2 jalapeños, blackened (I used 1/4 of one and didn’t blacken it) 

1 16 oz can diced green chiles, hatch chiles preferred

1/4 cup fresh cilantro leaves

6 tomatillos (about 2 cups rough chopped)

1 tbsp oil

2 lb pork tenderloin, cubed (I used 1 lb ground pork)

4 garlic cloves, minced

1 yellow onion, diced

1 lb Yukon gold potatoes, diced (I kept skins on)

1 green bell pepper, diced 

1 tbsp ground cumin

2 tsp salt

1.5 tsp chili powder

1 tsp black pepper

1 tsp dried oregano

6 cups chicken broth

3/4 cup coconut milk 

Directions:

1. In a blender, combine jalapeño, chili peppers, tomatillos, and cilantro until chunky. Set aside. 

2. In a large soup pot, add oil and pork to the pan, cooking 7 minutes until browned (for the ground pork I just cooked until done).

3. Add in the garlic, onion, potatoes, bell pepper, and seasonings and cook for another 7 minutes.

4. Add in the chicken broth and pepper mix and stir to combine, bring to a boil for 5 minutes and then turn down to simmer for 30 min. 

5. Add in the coconut milk and adjust seasonings, garnish with extra cilantro. 

Korean Bulgogi Burgers, by Diane

This burger recipe was pretty decent! I wanted to make them because I love bulgogi and they seemed easy to throw together. I would increase the soy sauce and sesame oil next time, and I also let them marinate a bit like true bulgogi, which I’ll include below. I ate them with a kimchi mayo I whipped up and Korean Pickled Cucumbers, so good!!!


Ingredients:

For the burgers:
1.5 lbs ground beef
1/2 cup scallions, sliced
5 tbsp soy sauce
2 tbsp sesame oil
1 tbsp dark brown sugar
1/2 tsp ground ginger
1 tsp gochujang (or more depending on heat preference)
2 cloves garlic, minced


For the mayo:
1/4 cup mayo
1/4 cup kimchi plus 2 tbsp liquid (gochujang also makes a great sub here)

2 tbsp sliced scallions


Directions:

1. Mix all the burger ingredients and form into patties and refrigerate for an hour or overnight.

2. Grill the burgers until cooked to preference.

3. While the burgers cook, combine the mayo ingredients in an immersion blender until thick and smooth.

Antipasto Salad, by Diane

Last night it felt like summer, and all I wanted was a fresh and light dinner. I created this mix of deliciousness and afterwards I realized it kind of reminded me of an antipasto salad- but way better! To make it whole30 compliant, just check the meat doesn’t have any sugars in it. This was delicious, quick, and exactly what I wanted after a hot day in the sun.


Ingredients:

30 baby multicolor heirloom tomatoes, halved
1 small red onion, diced
1 large cucumber, peeled and diced
1 cup black or kalamata olives
1 14.5 oz can hearts of palm, sliced into inch rings
1 14.5 oz can artichoke hearts, cut into bite size pieces
1 package prosciutto, rough chopped
1/4 cup EVOO
2 tsp dried oregano
2 tsp dried parsley
Sea salt and black pepper to taste
A splash of balsamic or red wine vinegar


Directions:

Toss everything together and adjust seasonings/oils/vinegars to taste. Eat fresh!

Cheesy Baked Chicken with Portobello Mushrooms, by Cheryl

This was so easy to make and delicious... what more could you want?! I made a couple of substitutions - an onion for the shallot and shredded cheddar cheese instead of sliced mozzarella. The chicken came out super tender and the mushroom/onion mix under the cheese was super yummy. It didn't come with a sauce and I thought it needed something so dipped it in some specialty BBQ sauces that Jon has been trying out, while the kids had it with ketchup, as per usual. I'm definitely making this again. Yum!

Ingredients (recipe from here)

2 boneless chicken breasts
1/4 cup seasoned bread crumbs
1/4 cup Parmesan cheese, finely grated
1 egg beaten
1 small shallot, chopped
1 tbsp olive oil
2 portobello mushrooms, sliced
1 tbsp parsley, chopped
1/4 tsp black pepper
4 slices mozzarella cheese

Directions:

1) Preheat oven to 425.

2) Mix together bread crumbs and Parmesan cheese in a shallow dish.

3) Dip chicken in the beaten egg and then the bread mixture.

4) Place chicken in baking dish that's been sprayed with cooking spray.

5) Meanwhile, heat olive oil over medium high in pan. Add shallot and saute until soft.

6) Add mushrooms, parsley, and pepper, cooking about 5 minutes.

7) Top chicken with mushroom mixture evenly over each piece. Place mozzarella slice over each piece.

8) Bake at 425 for 20 minutes or until juices run clear.

Beef and Broccoli Meatballs, by Diane

I got this recipe from @justjessieb and thought it sounded like a cool spin on my fave Chinese takeout dish. It fit the bill for a protein packed Whole30 lunch for the week, but unfortunately when it all combined together it was a little lackluster. I wanted to follow the recipe but should have stuck to my instincts because the meatballs were lacking flavor and a little dry, the broccoli was overcooked, and the sauce needed a bit of oomph (I ultimately fixed this last one!). But when combined, the delicious sauce got lost and didn't really flavor the dish like I had hoped.


Ingredients:

2 lb ground beef
1 egg
2 tsp toasted sesame oil
1/2 cup almond flour
1/2 tsp each ground ginger, salt, pepper, garlic powder
2/3 cup coconut aminos
1/4 cup balsamic vinegar
2 tbsp. toasted sesame oil
2 tsp minced garlic
1/2 tbsp. Dijon mustard
1 tsp ground ginger
Pinch red pepper flakes
4 crowns fresh broccoli, cut into florets


Directions:

1. Bring a large pot of water to boil and preheat the oven to 400.

2. Combine beef through garlic powder, form into meatballs, and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes.

3. Toss the broccoli in the boiling water and cook until fork tender.

4. Combine the remaining ingredients over medium high heat and cook until it reduces by 1/3. I used arrowroot powder to thicken the sauce.

5. Toss the cooked meatballs in the sauce, and pour over the broccoli.

Coconut Almond Chicken Fingers, by Diane

I am trying out new air fryer recipes for this latest round of Whole 30, and I created these one weeknight for a quick dinner. They were pretty good, but definitely tasted more baked than fried. I read that spraying them with oil helps them taste fried, and will try that next time!

Ingredients:

2 chicken breasts cut into strips (or chicken tenders)
1 cup shredded unsweetened coconut
1 cup almond flour
1 egg
1 cup arrowroot flour
salt and pepper (I used Goya seasoning)


Directions:

1. Prepare three bowls: arrowroot flour, whisked eggs, and coconut/almond flour/seasoning. You want to over season the coconut mixture so that its almost too salty to taste as it will taste less salty once they are done.

2. Dip the chicken first in the arrowroot, then eggs, then coconut mixture and place in air fryer basket.

3. Cook at 400 degrees for 8 minutes, flip and cook another 6.

Charcuterie Board, by Diane

I made this cheese and charcuterie board over the holidays, and while it’s not exactly a recipe we thought it would be a good thing to post as it takes some thought to select the right ingredients and arrange them. I’ll list what I got below, but you want a mix of salty/sweet/spicy/soft/hard to satisfy all your taste buds. Ideally you want meats, cheeses, nuts, fruits (fresh or dried), and pickles or olives. My board has the following:

-Meats: mild hard salami sticks, spicy salami slices, salty prosciutto slices, and peppery capicola slices.

-Cheeses: a sharp rumrunner cheese that was a bit boozy and harder in texture, and a soft cows milk cheese with garlic and herbs.

-Crackers: plainer crackers such as flatbreads, and fruit and nut crackers made with brandy

-Salty items: pickles and olives (I forgot olives but would have included a few kinds)

-Sweet items: soft things like grapes, crunchy things like spiced pecans, and a jam (I used fig jam)



To assemble, you want to start with a pretty plate or platter (I didn’t have one so I used a baking tray covered in holiday tissue paper and topped with clear plastic wrap to separate the paper from the food). Then you want to spread out things that are of the same taste (salty/sweet/crunchy/soft) as well as color to make it more visually appealing. If you don’t have enough ingredients or your plater is too big you can make multiple piles of the same items just spaced out. Finally, for things like meats that are sliced you want to display them by folding in 1/2 then 1/2 again and make a ribbon, or swirl them into flower shapes (I did both). Don’t forget a fancy knife for your cheese!

Cacao Beef Chili, by Diane

This recipe comes from @daniellewalker on IG. I was intrigued by the combo of spices and the addition of the unsweetened chocolate, and it's been freezing again here, so this was an easy choice to make for dinners last week! I really liked the way this came out, it was similar to mole sauce and not as heavy as traditional chili can be. I got to use some of the raw cacao paste I got in Belize recently for this as well!

Ingredients:

1 tbsp. oil
1 small yellow onion, chopped
1 green and 1 red bell pepper, diced
3 lbs ground beef
1 28 oz can chopped tomatoes with juice
1 cup beef broth
2 tbsp. tomato paste
2 cloves garlic, minced
1 bay leaf
2.5 tbsp. chili powder
2 tsp ground cumin
1/2 tsp each: sweet paprika, curry powder, cinnamon
1/4 tsp each: cayenne and red pepper flakes
Salt and pepper to taste
1 oz. unsweetened chocolate

Directions:

1. In a large soup pot, heat the oil over medium high heat and saute onion and peppers for 3 min.

2. Add the beef and cook until it's browned, the drain and return the mixture to the pot.

3. Add remaining ingredients except the chocolate, bring to a boil, and reduce to a simmer.

4. Add in the chocolate, continue to simmer for 45 minutes.

The Best Italian Meatballs, by Diane

These are one of the best things I've ever made!! This recipe is Whole30 from @bazaarlazarr,  entitled Lazy Girl Whole30 meatballs. Meatballs are my favorite food, because they are quick and delicious and so this title caught my eye immediately! However, I quickly found there is nothing lazy about this recipe (you have to brown them individually which I hate bc it's so time consuming!), and my Speedy Weeknight Meatballs are way faster (just throw them in the oven). BUT- the recipe is so flippin' delicious that I'll make it over and over on repeat, it's definitely the best meatball recipe I've tried. What makes them so good is the flavors which taste incredibly authentic (Cheryl is our resident Italian judge and I think she'd agree?!) and the cooking process (turns out browning and baking is the way to go!). Not to mention the sauce I used, Rao's, is delicious. Hooray!

Note: The original recipe calls for half a pound of veal and half a pound of Italian sausage, but there is no compliant Italian sausage for Whole30 so I doubled the veal to one pound and added in paprika and onion powder (I didn't have fennel on hand or I would have added that too).


Ingredients:

1 lb grass fed beef
1 lb veal
1 tsp crushed red pepper
1 large egg, lightly whisked
1 tbsp dried oregano
3 tbsp fresh parsley, chopped
6 garlic cloves, minced (I used 4!)
Salt and pepper (use a pinch more salt than you'd think)
1/4 cup almond flour (sub in breadcrumbs if keeping it traditional)
1 24 oz. jar tomato sauce
Fresh basil, torn, for garnish


Directions:

1. Combine ingredients through almond flour and mix well, careful not to over mix so the meatballs stay tender. Form into balls, about 1.5 inches in diameter (this recipe yielded 20 for me).

2. Heat a cast iron skillet on medium high, brown the meatballs on all sides and set on a paper towel lined plate.

3. Preheat oven to 325.

4. Drain the oil from the pan, place the meatballs back in and top with sauce. Spread evenly and bake for 30-40 min (I did 40).

5. Remove from oven and top with basil.