Spicy Tex-Mex Grain Free Meatballs
Paleo, Gluten/Grain Free
1 1/4 pound ground grass fed beef
1 medium eggs (or sub a flax/chia egg)*
1/3 cup red pepper (about half a red pepper) finely diced
1/3 cup green onion, chopped
1 medium sized jalapeno, seeded and finely diced (keep the seeds in for more heat)
1/4 cup packed fresh cilantro, chopped
11/2 teaspoons ground cumin
1/2 teaspoon garlic powder
2 teaspoon dried oregano
1/2 teaspoon garlic granules or powder
1/4 cup almond flour or 1-2 tablespoons coconut flour for binding
1 1/2 teaspoons coarse sea salt plus extra for garnishing (I like to use smoked sea salt)
1/2 teaspoon cracked pepper
Optional:1/2 cup aged raw goat cheddar, grated (or any cheese really, goat is just all that I'm allowed)
* Flax/chia egg: 1 tablespoon ground flax/chia seeds to 3 tablespoons water. Let sit for five minutes.
1. Preheat the oven to 350 degrees and grease a large cookie sheet or line with parchment paper. Then add everything to a large bowl and gently mix till well combined.
2. Make golf ball size (or larger) out of the meat mixture and place them about 1 inch apart on the prepared cookie sheet.
3. Bake in the oven for about 20 minutes or until the internal temperature of the meat balls reaches 165 degrees. Remove from the oven, sprinkle with coarse sea salt and allow them to rest for a few minutes.
4. If desired, place the meatballs under the broiler for the last two minutes for a crispier, darker outside.
Serve however you like, but we enjoy ours over cooked spaghetti squash or zucchini noodles tossed with ghee, sea salt and more cilantro or even pico or a simple tomato sauce. Also try them in soup for a great Texas meatball soup.
Amount of meatballs varies depending on the size.