Saturday, January 10, 2015

pineapple-jalepeno meatballs

Whole 30 weekendFirst 5 days whole 30

I have made these meatballs twice in the last week since starting the Whole 30 (here's what the Whole 30 is). They are delicious and super easy to make!!!


Pineapple-Jalepeno Meatballs
Ingredients:
  • 2 lbs 85% lean ground beef - I use grass fed ground beef, sometimes I spring for Organic, sometimes not
  • 2-4 jalapenos, seeded and diced - I use this to dice them!
  • 1 small can crushed pineapple, drain and reserve the juice
  • 2 cloves garlic, minced
  • 1 can of tomato paste - I buy organic
  • salt 1-2 tablespoons, I don't think they can have too much salt... so go HAM!
  • pepper - I did like 15 turns on my grinder

First 5 days whole 30First 5 days whole 30

Preheat oven to 400. Combine ingredients in a bowl and mix together with your hands (it's easier than trying to use a spoon). Then form into golf ball sized meatballs and place in your pans or on a cookie sheet. Bake at 400 for 25-30 minutes. I check mine with a meat thermometer at about 25 min to make sure that they are 160. I also give them a little shake in the pot about 15 minutes into cooking.

For the chimicurri sauce I used this recipe and added the reserved pineapple juice and adjusted my ratios of everything else until it tasted right.

After these worked out so well, I made some caramelized onion and mushroom meatballs that are a totally different flavor profile, but just as amazing!!

Caramelized Onion and Mushroom Meatballs
Ingredients:
  • 2 lbs 85% lean ground beef - I use grass fed ground beef, sometimes I spring for Organic, sometimes not
  • 1 sweet onion, diced - I use this to dice them!
  • ghee
  • 5 white mushrooms, diced
  • splash of balsamic vinegar
  • 2 cloves garlic, minced
  • 1 can of tomato paste - I buy organic
  • 2 capfulls of three onion rub (I take the screw cap off and use it to measure)

Whole 30 weekend

The only difference in this recipe is that you are going to take the time to caramelize the onions first. It takes about 30-40 minutes on medium heat to get the onions to really brown. Don't rush it! Once they are brown, add the diced mushrooms and cook. Then add the vinegar and let it reduce a bit. Then everything goes in with the meat and the meatballs are made just like the pineapple-jalapeno ones!

I have a feeling that you can pretty much flavor your meatballs with ANYTHING and the can of tomato paste will hold them together and add a bit of sweetness, so go wild and let me know if you have any questions or suggestions for flavor combinations!


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