Its another exciting week in our paleo/real food world this week! Why you ask? Well I will tell you why… because my friend and fellow blogger/food lover Amy Densmore of the oh-so-popular blog The Paleo Cupboard has just released her new book The Paleo Cupboard Cookbook: Real Food, Real Flavor! Just flipping through this book as it showed up on my doorstep had my mouth watering. Amy absolutely kills it with her delicious, beautiful yet simple recipes that based on the pictures alone, I want to make every last one. To capture food in a way that even just looking at a photo of it makes you start salivating is no easy task, and is not necessarily a skill that even the greatest cooks posses. However, Amy’s got it!
The Paleo Cupboard Cookbook comes fully equipped with not only over 140 delicious recipes, but it also gives us: 8 weeks of meal plans, shopping lists for the meal plans, kitchen and cooking tips that Amy herself uses every single day and even a section dedicated solely to flavor; how to season, what combinations work best and how to customize each and every dish you make to suit your own personal taste. Amy’s motto “life is too short for bad food” really shines through in this book, not one photo/recipe will you pass by and think “meh, I could do without that one”. It's just not going to happen with this book! With her grandmother's love for cooking and for only using real and fresh ingredients as her guide, Amy has truly created one of the nicest cookbooks I have been lucky enough to get first dibs on!
So, what recipe to share with all of you as to further entice you to immediately go out and grab a copy of The Paleo Cupboard Cookbook? I can tell you all this, it was no easy task to decide which mouthwatering recipe to pick. With choices like a classic Comforting Beef Stew, Creamy Chocolate Mousse, Roasted Asparagus with Lemon Sauce, Cilantro Lime Shrimp with Avocado Puree (yum!), or Lemon and Thyme Chicken Thighs… how’s a girl supposed to pick?! Well, once I saw the recipe and photo for Amy’s Honey Chipotle Meatballs, I knew that was the winner. Any recipe that combines sweet and heat is always going to be a winner in my book! So do me, and Amy, a solid and make this recipe, love it, share it with your friends, and run out and get a copy (or 5) of The Paleo Cupboard Cookbook. You won’t be mad about it, promise!
- ¾ pound ground beef
- ¾ pound ground pork
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg, beaten
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons ghee (page 320), lard (page 322), or tallow (page 324)
- For the sauce
- ½ cup chicken stock (page 310)
- ? cup tomato paste
- ¼ cup raw honey
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon chipotle chili powder or chili powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon paprika
- ¼ teaspoon dry yellow mustard
- 3 green onions, chopped, for garnish (optional)
- Preheat the oven to 350°F.
- Make the meatballs: In a medium-sized mixing bowl, mix the ground beef and pork, onion, garlic, egg, salt, and pepper with your hands until just combined. Form the mixture into meatballs 1½ inches in diameter.
- Melt the ghee in a large oven-safe skillet over medium-high heat. Add the meatballs and cook for 5 minutes, turning frequently, until browned on all sides. Transfer the skillet to the oven and bake for 18 to 20 minutes, until the meatballs are cooked through.
- While the meatballs are cooking, make the sauce: Place all of the sauce ingredients in a medium saucepan over medium-high heat and whisk to combine. Bring just to a boil, then reduce the heat to low and simmer for 3 to 5 minutes, until the sauce has thickened, stirring occasionally. Taste and add additional chipotle powder or dry mustard if desired.
- Once the meatballs are done cooking, use a slotted spoon to transfer them to the pan with the sauce and toss to coat. Sprinkle with chopped green onion, if desired, and serve.
Try this! If you’re serving these meatballs as an appetizer, sprigs of fresh rosemary make a great substitute for toothpicks and add a bit of extra flavor