Paleo mediterranean meatballs
Discover a flavorful Paleo Mediterranean Meatballs recipe featuring a perfect blend of ground beef, aromatic garlic, fresh spearmint, and robust oregano. Enhanced with sun-dried tomatoes, artichokes, and warm spices like cumin and cinnamon, these meatballs are a delicious, healthy option for any meal. Perfect for those following a Paleo diet!
- 01 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
{'title': 'Paleo Mediterranean Meatballs', 'description': 'This Paleo Mediterranean Meatballs recipe combines the rich flavors of ground beef, garlic, and a blend of traditional Mediterranean spices. The addition of sun-dried tomatoes and artichokes gives it a unique twist, making these meatballs a delicious and healthy option for any meal.'}
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with a bit of olive oil.
- Mince the garlic.
- Chop the fresh spearmint.
- Finely chop the sun-dried tomatoes.
- Chop the artichoke hearts.
- In a large mixing bowl, combine the ground beef, minced garlic, egg, chopped spearmint, dried oregano, salt, ground cumin, ground cinnamon, chopped sun-dried tomatoes, and chopped artichokes.
- Use your hands or a spoon to mix the ingredients until they are well combined. Make sure not to overwork the meat mixture, as this can make the meatballs tough.
- Scoop out small portions of the meat mixture (about 1-2 tablespoons each) and roll them into balls using your hands. You should get approximately 18-20 meatballs, depending on the size.
- Place the meatballs on the prepared baking sheet, making sure they are evenly spaced.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and no longer pink in the center. The internal temperature should reach 160°F (71°C).
- Remove the meatballs from the oven and let them rest for a few minutes before serving.
- These meatballs are delicious served with a fresh green salad, roasted vegetables, or cauliflower rice to keep it paleo-friendly.
Tips:
- For a juicier meatball, avoid overmixing the meat mixture.
- If you prefer, you can fry the meatballs in a skillet with some olive oil instead of baking them in the oven.
- Serve with a side of fresh salad or roasted vegetables for a complete Paleo-friendly meal.
- You can make a larger batch and freeze the extra meatballs for a quick meal option on busy days.
{'text': "These Paleo Mediterranean Meatballs are a flavorful and healthy addition to your meal rotation. Packed with spices and nutritious ingredients like sun-dried tomatoes and artichokes, they make for a delightful and satisfying dish that's perfect for anyone following a Paleo diet. Enjoy them as a main course or as an appetizer at your next gathering."}
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 4.40g | 12% |
| Sugar 1.36g | 1% |
| Fat | |
| Fat 22g | 26% |
| Saturated 8g | 27% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 120mg | 21% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 4.95mg | 31% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 2.27ug | 94% |
| Vitamin C 3.12mg | 3% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 550mg | 16% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 680mg | 46% |
| Zinc, Zn 4.74mg | 43% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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