Caveman Cuisine: Cavemanalicious Meatballs

Meat + balls = Cavmanalicious


2lb 80/20 ground meat (I used ground venison, so I had to add some pork sausage to get the fat content up)
3 cups organic chopped frozen spinach (defrosted and pressed in a colander to remove excess water)
Pinch sea salt and fresh ground black pepper
2 tbsp butter
1 tbsp avocado oil (coconut oil would work too)
2 cloves garlic (riced)
1/4 medium white onion (grated)


Preheat your oven to 400 degrees.

In a large bowl, combine ground meat, spinach, sea salt/pepper, garlic and onion.  Form into meatballs approximately the size of a racquet ball.  

In an oven safe pan, melt butter and avocado oil over medium heat.  Add the meatballs and brown on both sides (~3-4 minutes per side).  Put the pan in the oven and cook for an additional 15-20 minutes.

Serve with a generous helping of Celery Root Au Gratin and a nice salad.

Yield: ~12 and I promise I won't say cavemanalicious again.
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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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