Looking for a new, more nutritious way to serve meatballs? Try this creative and delicious Paleo meatball recipe! Paleo Meatballs with Carrot Puree.

We used potatoes as the binder and ditched the pasta for a lighter version of a typically heavy dish. Served with a beautiful and delicious carrot puree it invokes a more Swedish than Italian meatball dinner.

Carrots are packed with vitamin A, beta-carotene, antioxidants and fiber, so you’re really upping the nutrient content with this dish! Gluten-free, dairy-free, and grain-free.

INGREDIENTS

Meatballs:

  • 2 small potatoes, peeled and diced
  • ½ lb freshly ground beef (grass-fed)
  • ½ lb freshly ground pork (grass-fed)
  • ½ tbsp chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp sea or pink salt
  • 1 tsp pepper
  • 1 egg (pasture-raised, organic)
  • Coconut oil or extra virgin olive oil, for cooking

Carrot Puree:

  • 1 lb organic carrots, peeled
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • Parsley, for garnish

 

INSTRUCTIONS

Place potatoes in a medium pot. Cover with water and heat until boiling. Place on medium-low heat and cover, allowing potatoes to soften and get fork tender, about 6 minutes. Drain and mash with a potato masher. Allow to cool down so not hot to the touch.

Place carrots in the cleaned-out pot then cover with water. Bring to a boil then lower heat to a simmer and cover. Allow to cook for 20 minutes or until carrots are fork tender. Drain carrots, reserving the liquid. Mash carrots with potato masher or in a blender until smooth. Season with salt, pepper and garlic powder. Set aside until ready to use.

In medium bowl, add meat, parsley, garlic, salt, pepper, egg and mash potato. Using clean hands, form into balls. Heat up skillet over medium heat and heat oil until hot. Cook meatballs until cooked through and browned on all sides. Remove from skillet and set aside.

Serve meatballs over carrot puree and garnish with parsley. Enjoy!