- 1 lb lean grass-fed ground beef
- 2 eggs
- 2/3 cup almond flour
- 1 tbsp curry powder
- dash of cinnamon
- dash of salt and pepper
- 1-2 tbsp coconut oil
- In a large bowl, mix all ingredients except the oil. Use your hands to mix it well then roll out meatballs. You can make them small or large. I prefer mini-meatballs, about an ounce per ball (16 in a pound).
- In a large skillet heat coconut oil on medium-high heat. Once oil is very hot, put in the meatballs. Try not to move the balls. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. If you’ve made bigger balls you may need to cook longer or cover the meatballs during the cooking process.
- Once both sides are browned and balls are cooked through, serve them up however you like! This can make a great main dish with spaghetti squash or wraps, or a great appetizer using tooth picks.
The Tahini sauce contains yogurt so it is not “Paleo.” However, many people make an exception for Greek Yogurt and some other dairy products. If you’re one of these Paleo+ people, you’ll enjoy this flavor-packed sauce and dip.
- 1 cup greek yogurt (plain, unsweetened, whole-milk greek yogurt is the best)
- 1 tbsp sesame tahini
- 1 tbsp fresh lemon juice
Simply mix the above ingredients and enjoy. A little goes a longgg way. I like it as a tasty addition to the meatballs. Brings back memories of delicious felafels and shawarmas I ate while traveling. You can play around with this basic tahini sauce, adding in your favorite herbs/spices to make it your own.