Meatballs! Who doesn’t love a bite-sized mouthful of meaty deliciousness?! Kids for sure love meatballs which presents a great opportunity to work some extra veggies (or perhaps even some nutrient dense organ meat) into the mix.
However, for this recipe we kept it basic (with a mix of ground beef and pork with some bacon) because this was a Christmas party dish we made for Dom’s end of year party and I didn’t want any chances with kids not likely to eat them because of having any preconceived (negative) ideas on organ meats!
Kids generally love finger foods and putting the meatballs on mini skewers is always a winner.
Oh also – these paleo meatballs taste amazing with an Asian Style dipping sauce. Recipe for that coming soon!
- 2 tablespoon warm water
- ½ teaspoon cream of tartar
- ¼ teaspoon of baking soda
- 250 g ground beef
- 250 g ground pork
- 50 g bacon, finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
- ½ tablespoon fresh chopped thyme or ½ teaspoon dried thyme
- 1 teaspoon garlic minced (1 large clove)
- 1 teaspoon red pepper flakes (optional)
- 1 tsp dried onion flakes
- 1 tsp salt
- Preheat the oven to 200 degrees celsius and cover a rimmed baking tray with baking paper.
- In a small bowl, combine the cream of tartar and baking soda with the water.
- Place the meat and all the other ingredients in a large bowl and combine well with the baking soda mixture.
- If you prefer a smoothie texture then at this point you can blend the meat mix in a food processor. Otherwise your hands are fine.
- Roll about 1 tablespoon of meat at a time into a ball and then put all balls into the fridge to chill for about 10 minutes. (When you bring them out of the fridge you can fix up any dodgy shapes if you like as will be easier to mould the cooled meat.)
- Place the meatballs on the baking tray and place in oven. Bake for approximately 20 minutes or until browned and cooked through.