Saucy Beef-and-Kale Meatballs
Sweet Potato "Noodles"
Ingredients
- 2 lb grass-fed ground beef
- 1 cup finely chopped kale
- 1 large egg, lightly beaten
- 2 tsp ground cumin
- 1½ tsp salt
- 6 cloves garlic, minced
- 1 Tbsp avocado oil
- 2 Tbsp tomato paste
- 2 (28-oz) cans fire-roasted diced tomatoes
- ½ cup organic chicken broth
- 3 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F. Stir together beef, kale, egg, cumin, and salt. Shape mixture into 2-inch meatballs. Place on a wire rack on a rimmed baking sheet lined with foil. Bake 20 minutes.
- Meanwhile, sauté garlic in hot oil in a large Dutch oven or deep skillet over medium heat 30 seconds. Add tomato paste; cook, stirring often, 1 minute. Stir in diced tomatoes and broth.
- Add meatballs; bring to a boil, reduce heat, and simmer 10 minutes or until sauce is thickened and meatballs are done. Sprinkle with parsley.
Side Dish Ingredients
- 4 sweet potatoes
- 2 Tbsp avocado oil
Side Dish Instructions
- Use a spiralizer to cut potatoes into noodles or use a vegetable peeler to shave potatoes into long, thin ribbons.
- Cook potatoes, in batches, in hot oil in a large nonstick skillet 4 to 5 minutes or until tender. Season with salt and pepper to taste.
Paleo Meal Plan
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