Caveman Cuisine: Winning Meatballs

These veal and grass-fed beef meatballs will make you say, "Duh, winning!"


1/2 small white onion (grated)
2-3 cloves garlic (minced)
2-3 small portobello mushrooms (finely diced)
1 tsp dried parsely
1 tsp dried rosemary
1 tsp dried oregano
Fresh ground black pepper
Sea salt
Cinnamon powder
Cayenne pepper
1 egg yolk
1/2 lb grass-fed lean ground beef
1/2lb calves liver (pureed)
4-5 tbsp coconut flour
1 tbsp light olive oil
Pastured butter
1 tbsp fire roasted chili peppers


In a large bowl, combine (c'mon, use your hands) onion, garlic, mushrooms, spices, egg, ground beef, pureed liver, and chilis.  Gradually add the coconut flour 1 tbsp at a time, combining with the meat mixture until enough moisture is absorbed to form meatballs about the size of a golf ball.  You should be able to make about 10 meatballs this size.

Pre-heat you oven to 300 degrees, and over medium heat, melt the pastured putter in a large sautee pan.  Add the olive oil, and begin adding the meatballs to the pan (do not overcrowd).  Allow the meatballs to brown for 30-60s on each side (when they move freely, they can be turned).

Once the meatballs have been browned, place them in the pre-heated oven for 15-20 minutes.  If your sautee pan is oven safe, you can just put the whole thing in, if not, put the meatballs on a lightly greased baking sheet covered in aluminum foil.

Once the meatballs are done, they can be eaten as is, served with tomato sauce and spaghetti squash, or added to soups.

Yield: ~10 meatballs

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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