Since going mostly paleo, my variety of meat has greatly increased. For example, I have found that ground lamb is absolutely delicious and a nice change from ground beef. It is a a quite fatty meat, which yields a very smooth and flavorful product. Also on the fat note, I used to buy only lean meats, as lean I could get. Nowadays, I have the complete opposite mindset and love, love, love my full-fat meats. As long as you are buying quality meats (grass-fed, organic, and preferably from a local source), you can really benefit from eating more meat! Unfortunately conventional meat isn’t the same story, as those animals were most likely raised in a poor living environment on a low-quality diet and have been pumped full of antibiotics and other drugs because of it. When it comes to meat, quality matters! Back to fat, the FAT is where the NUTRIENTS are at! You know those important fat-soluble vitamins that are essential to good health, A, D, E, and K? A regular intake of high quality, full-fat meat will help you attain those. Don’t miss out!
This recipe is simple to make, thanks to my trusty ole crock pot. Just whip up the meatballs in the morning and then throw together the pasta right before you’re ready to eat. The cheezy-ness in this recipe comes from Brewers Yeast. Similar to nutritional yeast, brewers yeast is full of valuable vitamins and minerals, including chromium, B vitamins, potassium, and more. It also packs 8 grams of protein per heaping tablespoon. The ‘pasta’ is from broccoli slaw and kelp noodles, two of my favorite subs for grain-based pasta. I thought, why not combine the two? It turned out really well to me, and hopefully it shows that grain-free does not have to be boring or plain. Even as a paleo eater, there is a way to make anything you want, if you’re willing to get a little creative.
Lamb Meatballs with Cheezy Tomato Pasta
For The Meatballs:
- 1 pound ground lamb (or ground meat of choice)
- 1 egg
- 1 tbsp coconut flour
- 1/4 cup green salsa
- 1 small package mushrooms, chopped
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 small red bell pepper, chopped
- 2 large handfuls of cilantro, chopped
- several green onions, chopped
- 1 heaping tsp salt
- several cracks of black pepper
After veggies have been chopped, combine all ingredients and form your meatballs. Place in a slow cooker on low for 6 hours.
For the Cheezy Pasta:
- 1 tbsp coconut oil or butter
- 1 package kelp noodles, rinsed and cut into smaller pieces
- 1 package broccoli slaw
- 1 small package sliced mushrooms
- 1 (15 oz) can organic tomato sauce
- 1/4 cup brewers yeast (for the cheezy flavor; can sub nutritional yeast, but brewers yeast makes it thicker/creamier)
- 1 tbsp capers, optional but adds a nice salty flavor
- hefty pinch of salt and pepper, to taste
Heat oil or butter in a large skillet and saute kelp noodles, broccoli slaw, and mushrooms, until veggies are softened. Add tomato sauce, brewers yeast, capers, salt, and pepper. Stir to combine and let simmer for a few minutes before serving up.