Ugh! It’s snowing right now. Growing up in Missouri, I use to love snow. It was actually perfect. The few times a year that we were blessed with the white stuff, it would cause havoc for a day or two. School would be cancelled and it gave you a great excuse to be a hermit for a couple of days. Then it would melt and you could go on with your life. After living in Chicago for the past decade, I have grown to despise the icy little flakes. Mainly because I know that once we get a good snow, it will basically be a permanent fixture on the ground until March. Man, I sound like a crab today! I guess I just wasn’t prepared for snow yet! On the bright side, it was a great reason to make a tasty soup! I love this turkey meatball soup because it is fast to make…and it tastes good!
Turkey Meatball Soup
2 tablespoons of fat (I usually use grass-fed butter or coconut oil)
1 onion, chopped
3 cloves of garlic, minced
3 carrots, peeled
2 cans diced tomatoes
2 tablespoons tomato paste
4-5 cups of chicken broth
2 cups baby spinach
Sea salt and pepper to taste
1-1 1/2 pounds ground turkey
1 1/4 cups almond meal
1/2 sweet potato, grated
2 tablespoons coconut milk
1/2 teaspoon parsley
1/4 teaspoon paprika
Melt your fat in a large pot. Add onion and garlic. Cook until onion is soft (3-4 minutes)
Throw one can of diced tomatoes, tomato paste and carrots in food processor and purée.
Add tomato/ carrot mixture to your pot. Add chicken brother and the other can of diced tomatoes, bring to a boil and then reduce heat and simmer for 10-15 minutes.
While your soup is simmering, in a medium bowl, mix together all the meatball ingredients. The meatball mixture is going to be really soft and difficult to form into meatballs. I actually prefer to use a cookie dough scooper and kind of just plop the meatballs into the soup!
Once meatballs are in the soup, simmer (covered) until the meatballs are cooked throughout and are no longer pink. Approximately 15 minutes.
Add spinach to the soup and cook until the spinach is wilted.
I am well aware that the entire world does not care about Game 6 of the 2013 Stanley Cup Finals, but in my house it’s a big deal. Tonight’s game will be played on the big screen with lots of appetizers to enjoy! I decided to re-visit some of my Paleo/primal favorites! I have also re-posted my cocktail meatball recipe since I have tweaked it in the last few months! Enjoy….and Go Hawks!
Paleo Cocktail Meatballs
1 onion, diced
2 teaspoons sea salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 garlic cloves, minced
1/4 cup almond meal
2 pounds grass-fed ground beef
2 tablespoons coconut oil
1/4 cup beef stock
15 oz can tomato sauce, no salt added
6 oz can tomato paste
1/3 cup maple syrup
1/2 teaspoon chili powder
2 teaspoons Worcestershire sauce (gluten-free)
Mix onion, almond meal, egg and spices together in a bowl. Add ground beef and mix well.
Shape into small meatballs (golf ball size or a little smaller)
In a skillet, melt oil and brown meatballs.
Transfer meatballs to a small crockpot.
in a small bowl, combine stock, tomato sauce and paste, maple syrup, chili powder and Worcestershire sauce and pour over meatballs.
If you are anything like me, this upcoming weekend might cause panic. Super Bowl means Super Bowl parties, which means lots of yummy and fattening foods that are not conducive to a Paleo lifestyle. Have no fear! Whether you are attending a Super Bowl party or throwing your own, I have created a wonderful list of paleo-friendly options that will leave your guests talking about more than just the commercials in the future.
All of these appetizers have been tested on non-Paleo guests, so don’t worry about making them for a mixed crowd!
Paleo Cocktail Meatballsby Paleo Recipes
These are just like those cocktail meatballs you see at parties all the time. You know the delicious little devils that you just can’t stop eating. The only problem is that the sauce usually consists of ketchup and brown sugar…not exactly paleo-friendly. Next time, replace them with these! I swear your company won’t know the difference! The recipe calls to brown the meatballs in a pan, I would recommend baking them at 350 degrees F for about 12-15 minutes. This makes for a much softer, less tough meatball! It’s up to you which method you prefer, but I would recommend baking the meatballs and while they are cooking, mix together your sauce. When the meatballs are finished baking throw everything together in your crockpot.
*I would also recommend doubling or tripling this recipe for a crowd. The original recipe is good for 2-4 people max!
I hope everyone had a wonderful Christmas. I think my family did, minus the fact that we have all been sick for the past two weeks! I swear, I am DONE with illness! I am ready to fumigate my house! Other than that, it was a wonderful holiday. We had the most important thing…we were all together. We also had a wonderful dinner (beef tenderloin YUM!), and my kids got so many things that I don’t know where to stash them all. Plus, my wonderful hubby bought me a new pair of Crossfit Nanos! I can’t wait to break them in! Okay, enough about my Christmas…how about a new recipe?
I have to be honest, Asian Meatballs did not necessarily sound mouth-watering to me at first glance. I’m glad I decided to give them a shot, anyway. They are delicious…and so easy! Crock pot meal…done! I paired them with my fried rice (minus the chicken) and my kids couldn’t eat enough! I swear they all had 4 helpings! I’m not gonna tell you how much I ate, but lets just say it was too much…I will be doubling this recipe in the future!
Recipe Tweaks: I used half of the amount of Siracha. That stuff is spicy, and my kids can only handle so much! I also used half the amount of onions. Like I said above, I paired this with cauliflower fried rice, so I didn’t think I needed as many onions. If you are not making anything to go along with your meatballs, you might want to stick with using 2 onions. I also substituted dried cilantro for coriander (basically the same thing) and 1/8 teaspoon dried mustard for the mustard seed. Enjoy!
I named these “Go-To Meatballs” because they are one of the meals I go to in a pinch (or if I just don’t really feel like putting a lot of effort into a meal!). I always make a double batch and freeze half of them up. They make a nice quick meal and are great in dishes like “Spaghetti Boats” or simply mixed with your favorite spaghetti sauce. I adapted these meatballs from my husband’s grandmother’s meatball recipe. They are also great for kids lunches and fit perfectly in a thermos!
2 lbs. grass-fed ground beef
1 tablespoon onion powder
1 tablespoon garlic powder
Preheat oven to 350 degrees F
Mix all ingredients on a bowl with your hands.
Form golf ball size meatballs and place on a baking sheet (make sure it has a lid!)
Although the original recipe is great and easy to make, I have found that my family prefers when I bake these (350 degrees F for 20-25 min). Then I will usually either toss them in a pot on the stove or in the crockpot on low with some low-sugar marinara sauce (I prefer Trader Joe’s Organic Marinara Sauce). I also like baking up a big batch of these and freezing them for a quick meal later on! Any way you decide…this recipe is a winner!
I suggest serving with spaghetti squash or a spinach salad. Yum!
This recipe is also found in the cookbook Everyday Paleo by Sarah Fragoso