Paleo Czech Meatballs
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 tablespoon salt
- 1 tablespoon caraway seeds
- 1 teaspoon ground paprika
- 1 tablespoon ground black pepper
- 1 cup fresh parsley leaves, minced (about 1/4 cup)
- 1 tablespoon grainy mustard
- 1 large egg
- 2 pounds ground pork
- 1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large - about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. Heh. I said 'balls are more fun.') (For details on the science of mixing meatballs, read this...http://theclothesmakethegirl.com/2014/03/22/mmm-making-meat-dough/)
- 2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned. In the oven: Preheat oven to 400F and cook 20 minutes or so. On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.
- Make sure you get two veggies on your plate with the meatballs! The original recipe called for sauerkraut as a topping, but I made sauteed cabbage as a bed instead. Saute 1/2 onion in coconut oil 'til soft. Add 1/2 head sliced cabbage, 1 teaspoon dried thyme, and a generous sprinkle of salt, pepper, and garlic powder. Saute until everything is nicely wilted and starting to brown around the edges.
clove garlic, salt, caraway seeds, ground paprika, ground black pepper, parsley, grainy mustard, egg, ground pork
Taken from www.epicurious.com/recipes/member/views/paleo-czech-meatballs-53075971 (may not work)