These Paleo meatballs are little protein power bombs. They are gluten free, grain free and, if made with pasture raised meat, they are Paleo. They boast 4 grams of protein per 1 ounce meatball and healthy fats from cashews. Oh, and most importantly, they are freakin’ delicious.
- 1/2 cup raw cashews
- 1/2 cup onion chopped
- 2 tbsp fresh garlic chopped
- 3/4 cup water
- 1 pound 93% lean ground beef
- 1 pound 93% lean ground turkey
- 1/4 cup fresh basil rough chopped
- 2 tsp sea salt or kosher salt
Combine the cashews, chopped onion, garlic and water in a small saucepan, bring to a boil and shut off heat. Set aside to cool for 10-15 minutes.
In a small food processor or bullet blender, blend the cashew mixture with the chopped basil and salt until it is a smooth paste with no visible chunks.
In a large bowl, combine the ground beef, turkey and cashew paste mixing well until it is all completely combined. I find the best way to do this is with my hands and I keep disposable gloves in my kitchen just for this purpose.
Using a 1 ounce portion scoop, roll the mixture into balls and place about 1 inch apart on 2 baking sheets. This should make about 40 1 ounce balls.
Bake in a 350 degree oven for 9 minutes, spray the tops lightly with olive, avocado or coconut oil, rotate the pans and bake for an additional 9 minutes.
Enjoy immediately with Garlicky Tomato Sauce or cool and store in airtight containers in the fridge or freezer.
This recipe can be made with ground beef, ground turkey or a combination of both. I personally like to do 50/50 because I think the texture is far superior to using only turkey.