Secret Paleo Meatballs
My meatball recipe is one that is continually requested when I take them to potlucks or serve them for a dinner party. And often, people tend to make a face when I share what the “secret” ingredient is: pork rinds, also called chicharones. Yup, fried pork skin. Surprisingly enough, they are very natural (ingredients on the bag should be only pork and salt), and work great as a binder in meat recipes. An entire bag in a blender will make ½ to 1 cup of “breadcrumbs.” Though they may not sound (or even smell) entirely appetizing in their original state, I promise they lend an amazing nuance to a traditional Italian meatball.
Secret Paleo Meatballs
Ingredients
- ¾ pound ground pork
- ¾ pound 90% lean ground beef
- 2 teaspoons minced garlic
- 1½ tablespoons dried Italian seasoning
- 2 teaspoons onion powder
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ cup blanched almond meal/flour
- ½ cup ground pork rinds
- ¼ cup grated Romano cheese optional
Optional for serving:
- cooked spaghetti squash and Paleo Marinara Sauce
Instructions
- Preheat the oven to 350ºF. Combine all ingredients in the order listed. Form the meat mixture into balls and place on a baking sheet. Bake for 20-25 minutes until cooked through and a meat thermometer registers 165ºF. Serve with marinara sauce over spaghetti squash if desired.
Nutrition
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