You know those nights where cooking is the last thing on your mind? Yeah me too! Which is why I wanted to share my go-to easy weeknight meal with you. My grass-fed beef kale + carrot meatballs are Paleo diet friendly and are an easy option when you have some fresh beef on hand, but you don't want to spend hours in the kitchen. If you are super strict paleo, you can sub out the organic bread crumbs for almond flour crumbs or you can take out the bread crumbs entirely. Easy and healthy? Yup! That's the theme of the recipes here at Fitty Foodlicious for 2018!
If you aren't huge on kale, don't fret because combined with the organic grass-fed beef, carrots, and spices, the kale tastes delicious and gives these meatballs a veggie boost! Need ideas on what to pair these meatballs with? These make a great addition to a healthy Caesar salad or paired with some fresh pasta. If you are strictly Paleo, place these meatballs on romaine lettuce boats and spread some fresh caesar dressing over them. You could also add a baked sweet potato on the side and you've got a healthy, easy, and filling dinner!
For the dipping sauces, I love to use Primal Kitchen's Chipotle Lime Mayo which you can find here or some homemade BBQ sauce. I topped my meatballs with fresh cilantro because I basically put cilantro on everything and it gives them a nice bite. If you don't adore cilantro as much as I do, you can swap for fresh mint or parsley! I also added some chunk sea-salt which gives the meatballs some added texture and well, sea-salt is good on everything savory.
Watch the recipe video here for how to make these:
Want to see more savory recipes on the blog? Comment below and let me know.
- 1 pound Organic Grass-fed, grass finished beef
- 2 cups Organic Chopped Kale
- 1 cup Organic Shredded Carrots
- ⅓ cup Red Onion Chopped
- 2 tablespoons Fresh Chopped Garlic
- 1 tablespoon Fresh Chopped Ginger
- 2 tablespoons Herbs De Provence
- 2 tablespoons Worchester Sauce
- 1 cup Organic Bread Crumbs
- 1 cup Cilantro
- For garnish Chunky Sea-Salt
- optional Dipping Sauces of choice
Combine grass-fed beef, chopped garlic, ginger, red onion, and herbs de provance in a medium-sized mixing bowl.Next, add the shredded carrots and combine in a food processor or kitchen aid mixer. Next, add the chopped kale and combine again. Add Worchester sauce and organic bread crumbs and combine. Once everything is combined, roll the meat into 1-2 inch meatballs (size of your choice) and place on a parchment paper-lined baking sheet. I used two baking sheets for these meatballs. Bake at 350-degrees for 20-25 minutes, or until browned. Top with chunky sea-salt and fresh chopped cilantro for garnish. Enjoy with your choice of dipping sauce.
Prep time: Cook time: Total time: Yield: 8 servings