Sweet Potato Laced Meatballs

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Meatball Mania!!! How Big Do You Like Your Balls?

Yee haw!! Movember is over. This was the first time I have grown a moustache (see below) and I was glad to get rid of it. If you don’t know what Movember is all about, check it out here. The picture on the home page is of the Dean of Culinary School at The University of Alaska Anchorage. I think the picture was taken in November. Timothy Doebler was clearly ahead of his time…

Enough talk of facial hair, on with the meatballs!!!

Who doesn’t love a ball of meat? I’ve loved them for as long as I can remember. My mom used to make them in different variations, including porcupine-style, which are studded with rice like these…

While washing dishes at Paisano’s, my first restaurant job, I worked with a crazy guy named Scott. His favorite thing to do was to sneak into the walk-in and steal meatballs. “We were the quality assurance guys,” he’d assure me, but I knew better.

I remember those meatballs being delicious, however I’m not sure if they actually were because Proverbs 9:17 says, “Stolen water is sweet; food eaten in secret is delicious!”

You know, maybe they only tasted good because they were eaten in secret…

Besides, those meatballs were full of bread crumbs, which was the last thing that Scott needed. His only goal in life, at that point, was to drop enough weight to be allowed to join the Army. If I knew then, what I know now, I would have recommended today’s video and recipe. And, we would have done a lot more burpees ;).

Although these are not studded with rice or embedded with bread, they are laced with sweet potatoes, which makes them a perfect option for your post workout meal.

I saw the movie Lincoln on Saturday night, it was amazing!!! Daniel Day Lewis is a genius actor. I loved him in Gangs of New York and There Will Be Blood and now, Lincoln. One could say that he is a Period Film Specialist, no? Anyhow, I’ll leave you with a quote from the movie, one which I related to. Abe is telling a story about a preacher who is known for going on and on at the pulpit. When asked about the length of his sermons, the preacher responds by saying: “I could write shorter sermons but when I get started I’m too lazy to stop.”

I found this response interesting. The goal is to write/preach about something for just long enough to get the message across, but not so long as to bore the audience. The “too lazy to stop part” is so true. There is effort required in wrapping things up. You could say a million things about your subject, especially when talking about cooking, but that doesn’t mean that you should…

I’ll do my best to employ this lesson. I recommend going to see Lincoln, I am going to see it again. As a matter of fact, I’m going to cook some mini meatballs to bring to the theater and sprinkle on my Paleo Popcorn. Maybe you should do the same? Or, better yet, what if they stopped selling popcorn and started selling buckets of mini meatballs? I may be on to something…

Okay. I’ll wrap this up. Just so you all know, Saturday was the six month, half-birthday, of the PaleoNick.com project!!! I’ll write more about this tomorrow. As for the rest of the week, I’m going to do Grass Fed Beef and Garden Veggie Ragout over Spaghetti Squash and 10 minute lunch, as seen below, using mini meatballs. Thanks for tuning in and for supporting this project. I appreciate you!!

Until next time…

Keep It Paleo!

Your Guide to Culinary Fitness,

Paleo Nick

Sweet Potato Laced Meatballs

Ingredient List:

  • 3 pounds ground beef 
  • 5 links hot Italian sausage, skins removed
  • 3 large eggs
  • 1 large onion, small dice
  • 2 medium-sized sweet potatoes, roasted until soft and skins removed
  • 3 tablespoons Italian seasoning
  • 2 tablespoons granulated garlic
  • 2 tablespoons Kosher salt
  • 1 tablespoon black pepper

Preparation Instructions:

  1. Combine all ingredients in a bowl and mix well.
  2. Take a tablespoon portion of the mixture and cook it in a pan with some olive oil to test flavor. If it is agreeable, then proceed, if not, adjust seasoning accordingly and retest. Do not roast the meatballs until your test delivers the flavor you desire.
  3. Portion meat mixture into 2-5 ounce portions. I like to make some small and some large and go for 1 block of protein in the small balls and 2.5 blocks for the large balls. It is most efficient to use a portion control scoop with doing this.
  4. Once mixture is portioned, roll balls until round and place them on a foil lined sheet pan. Spread them out in three rows of four or four rows of five, depending on the size.
  5. Roast at 375°F for 20 minutes and then check the temperature.
  6. Cook until the balls have reached an internal temperature of 165°F.
  7. Serve immediately or cool and store in the fridge for up to a week or the freezer for up to six months.
  8. Bon Appetit!!!

“Keep It Paleo!”

Zone Breakdown Yields: 55P, 8C

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