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Do you have a particular food that you like to eat over and over again?

In our household we have a few dishes that we like to cook on a regular basis and we think one of the biggest fears about eating paleo (at least this is what Tara thought) is that it means you have to cook different types of food all the time or that it’s going to be too complicated…

But let’s face it, people who eat paleo have staples just like every body else. Go-to recipes and food items that are always handy and hardly take any time to make. One our most favorite things to make is the stuffed zucchini and we eat it almost every week. Super fast, super delicious and always enough for left overs…

The thai meatballs recipe is now one of those go-to recipes.

Seriously, if you want to make something that is freaking delicious, super easy and will set your taste buds a-dancin, this is the recipe. The original recipe was found over at Health-Bent (and you should definitely bookmark that website!). The first time we made them we liked them so much we made them a second time just days later and since then they have become a main staple in our food. This recipe has a lot of room for changes. We’ve used both beef and pork (which we like better) and changed the spices up a little to what we had in the kitchen.

This makes a pretty big batch which will make you happy because you can have them for breakfast and lunch the next day (which we do all the time)…


Paleo Thai Meatballs

The ingredients:

  • Lots of minced garlic (we used at least 8 cloves)
  • 2lbs ground beef (or pork)
  • 1/2 c almond flour
  • 2 eggs
  • 1 roasted red pepper (or two smaller peppers)
  • 1/4 c soy sauce (gluten free or coconut aminos)
  • 1 tsp fish sauce
  • 1 tsp curry paste
  • 1/2 tsp chili powder

Preheat oven to 400F

– Side note: the reason you see whole almonds in the first picture is because we just pop a few handfuls in the magic bullet and make enough Almond flour to always have a cup or two handy.

In a small skillet, heat up a little bit of FoC (fat of choice) and saute the garlic until it’s slightly golden but not brown…

In a large bowl take all the ingredients (except meat) and whisk together.


(don’t forget your eggs and garlic)

Add meat and mix thoroughly.

On baking sheet (foil lined for easy cleaning) make some meatballs. Ours are a little bigger than golf ball sized. You can use a cookie scoop for easy meatball making or you can get your fingers all messy and have some fun (we opted for the messy fingers!)

Pop these in the oven for about 20-30 minutes and try not to open the oven door to get a whiff…we dare you.

Just posting this recipe is making us hungry for these. Good thing we made them again this week and have left overs for lunch (and dinner!)…

~ Now that’s good eatin’ folks!