C chose what we were having for dinner last night and picked meatballs with zoodles….
Then she went out to play and forgot that she was supposed to be cooking dinner… so I did it. What C had failed to specify was what kind of meatballs she wanted.
I didn’t feel like making a tomato sauce and doing Italian style meatballs, I wanted something a little spicier.
So I decided to make Thai style ones.
This recipe is a stage 4 reintroduction because the meatballs contain tomato paste, and the sate sauce contains chilli peppers in the thai red curry paste. When reintroducing foods on the AIP, I recommend this guide.
Paleo Thai Meatballs
8 button mushrooms
1 small onion
2lb ground beef (100% grass-fed and grass-finished for preference)
1/2 bunch cilantro – chopped
2 tbsp paleo-friendly fish sauce
2 tbsp coconut aminos
2 tbsp tomato paste
sea salt and freshly ground black pepper to taste (you may not need the salt because the soy and fish sauces are both salty)
2 tbsp fat of choice – I used coconut oil.
First of all you line a baking pan with foil because it makes the cleanup much easier. If you don’t want to use aluminum foil, you don’t have to line it, but you will have to scrub your pan. I am lazy, so I lined mine.
Preheat your oven to 375F/190C.
While the oven is heating, put the onion and mushrooms in the food processor and pulse until finely chopped.
Mix the onion and mushrooms with the ground beef , cilantro, fish sauce, soy sauce or coconut aminos, tomato paste and season well with salt and pepper. You may not need the salt – cook a little bit of the mixture and taste it before adding the salt.
Roll into meatballs about 1 1/2 inches across – I made 34 meatballs out of this batch.
By this time the oven should be nice and hot, so slip these babies into the oven and cook for 20-30 minutes until they are cooked through.
These are good hot or cold.
I served these hot, topped with a Paleo version of a Thai Sate sauce and hand cut zoodles.
Paleo Thai Sate Sauce
makes a huge amount!
1 cup coconut milk – either homemade or canned (if using canned, read the ingredients – you want coconut milk that only contains coconut and water)
1 tsp sea salt
3 tsp lime juice
2 tbsp honey or other sweetener
2 cloves garlic – crushed
1 cup smooth almond butter
2 tsp sesame oil
2 tbsp Thai red curry paste
hot sauce to taste
black pepper to taste
I deliberately make a huge amount of this sauce whenever I make it because hubby loves it and will eat it as a snack, dipping hardboiled eggs, veggies or whatever else he can find in it. This quantity makes double the amount we needed to serve with the meatballs, but that just means there are leftovers to snack on in the fridge.
In a small pan, heat the coconut oil and almond butter together with the curry paste until smooth and thick. Whisk in the rest of the ingredients and season to taste with black pepper and hot sauce.
Serve at once with the meatballs or stash it in the fridge for snacking.
The general consensus was that it was a delicious meal.