Caramelized Onion Meatballs
Since doing my interview with Primal Palate about my weight loss with Paleo, I often get questions about my best tips/tricks when it comes to sticking to this lifestyle or what I like best about it. Well, one of aspects I love most (but often forget to share) is looking at food differently. I don't just mean in the "OMG I can't believe I ate this processed garbage for 20 years" but in a way where food is what (and what meal) you make it.
Pre-paleo, I used to hate leftovers. I don't know what it is about them, but they were disgusting to me. They were soggy. Or lost flavor. Or didn't reheat well. You name it, I complained about it. This was probably because I was eating processed garbage and it should have been obvious that if a lean cuisine is disgusting the first time around, it's not going to be any better the second. When we first went Paleo, it was easier to cook food at home for all of our meals to make sure we could control what went in it. Since I worked 40 hours a week and had an hour commute each way, I had to suck it up and start taking leftovers for breakfast and lunch. This meant not only was I eating leftovers, but I was eating DINNER leftovers for BREAKFAST. Gasp! But I'll tell you, cooking with real food makes such a huge difference in the quality of it as leftovers. It tastes just as good!
I realized that food is food. Just because you had something for dinner, that doesn't mean it isn't breakfast too! You don't have to bend over backwards in the kitchen to make a different dish for every breakfast vs. every lunch. Every food can have multiple serving/eating/enjoying purposes.
Exhibit A: These caramelized onion meatballs are the perfect appetizer for a dinner party. Or you can serve them as your protein with breakfast in the morning. They're also great for a date night dinner. Just serve them up with some dairy free pesto and spaghetti squash. It'll be some serious yum! Oh, and they make great leftovers - speaking as a former member of leftover haters not-anonymous.
Caramelized Onion Meatballs (Paleo + Gluten Free)
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Yields: 12-16 meatballs
1 ¼ lb ground pork
½ medium vidalia onion, diced small
1 egg, whisked
2 tbs almond flour/meal
1 tbs butter or ghee
1 tsp garlic powder
½ tsp sea salt
- Preheat oven to 375 degrees and cover a cookie sheet with parchment paper.
- In a small saucepan, melt your butter/ghee on medium heat.
- Once melted, add in your finely diced onion. Saute, stirring frequently, until they turn golden brown. This will take about 10 minutes. Allow to briefly cool.
- Add all ingredients, including onions, into a mixing bowl. Using your hands, mix until well combined.
- Form meatballs about 1.5-2 inches in diameter and space evenly on your cookie sheet. You should make about 16 smaller meatballs or 12 larger.
- Bake in oven until cooked through (25-30 mins for smaller, 35-40 mins for larger.)
- Remove from oven and let rest 5 minutes before serving.