Meatballs are tasty, but they often contain wheat and processed ingredients. Not these little spheres of fury. Behold a paleo meatball recipe that's packed with flavor and nutrition. This dish was inspired by "Thanksgiving Stuffing Meatballs" from Practical Paleo by Diane Sanfilippo. I used beef instead of pork and made a few other modifications.
1 lb natural ground beef
1/2 teaspoon sea salt
1 teaspoon dried parsley
2 teaspoons fennel seeds
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon sage
1/4 teaspoon white pepper
1 tablespoon bacon fat (or organic unsalted butter)
1/2 white onion, chopped finely in a food processor
2 celery stalks, chopped finely in a food processor
2 carrots, peeled and chopped finely in a food processor
1/2 cup pecans, chopped finely in a food processor (can use walnuts)
Preheat oven to 425. Mix all of the seasonings in a small bowl. In a large bowl, combine the beef and seasoning mix with your hands until fully incorporated. Melt the bacon fat in a large skillet over medium heat and sauté the onion, celery and carrots for 2 minutes. Add the pecans and sauté for another 2 minutes. Let veggies cool, then mix with beef and form 18-20 meatballs. Bake uncovered in a large rectangular glass baking dish for 30 minutes.