These gluten-free and grain-free meatballs have an excellent taste and texture. Their deep, rich flavor comes from the smoked seasonings and herbs in the South African Smoke blend from Trader Joe’s .
They will steal the show in a rich, Italian-style meal! Drench them in a marinara sauce, and serve them over kelp noodles , grilled zucchini, onions and mushrooms.
Makes 14-15 Meatballs
• 1 pound ground grass-fed Beef
• 1 large Egg
• ¼ cup soaked and dehydrated raw Walnuts, ground
• ¼ cup soaked and dehydrated raw Pumpkin Seeds, ground
• ½ tsp. Dried Oregano
• ½ tsp. Trader Joe’s African Smoke blend (or ½ tsp. smoked Paprika)
• 1 tsp. Celtic Sea Salt
• 1 tsp. Onion Powder
Preheat oven to 350 degrees Fahrenheit.
Blend together all the dry ingredients, including the ground nuts/seeds.
Here are the ground walnuts and pumpkin seeds, with spices being added. One of the seasonings, South African Smoke from Trader Joe’s offers a depth of flavor to the recipe.
Here are the ingredients, should you not have a Trader Joe’s nearby–smoked paprika, powdered garlic and smoked sea salt would likely be a good facsimile.
Add in hamburger and egg, mixing all ingredients well.
With a tablespoon, make 1 ½”-2” balls, spaced 1”-2” apart on a cookie sheet. Bake for 30 minutes.
When the meatballs have cooked, you’ll notice they are sitting in a bit of white moisture–this is the albumin from the egg, and proteins from the beef. Simply lifting each from the tray will remove this.
Allow them to sit for a few minutes before removing to a glass or ceramic dish for storage in the refrigerator, or use immediately.
Will store safely for 3 days when refrigerated.
When they’re not being showcased in a great meal, these little treats are also a tasty, protein-rich snack for when you’re on the go. Storage in an airtight container in the refrigerator makes for safekeeping.