Here you’ll find a Paleo adaptation from a recipe in The Warm Kitchen. I’ve been experimenting with Paleo a lot more lately and I find that it’s a way of eating that really resonates with me. You can expect to hear more about my adventures with Paleo in an upcoming blog post, but in the meantime, here is a great recipe for Paleo Meatball Stroganoff. I promise you won’t even miss the noodles!
Makes 12-14 medium or 20-25 small meatballs
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Scant 1/8 teaspoon ground nutmeg
1 ½ lbs natural, grass fed ground beef
¼ – 1/3 cup onion, minced
½ cup almond meal (not flour; I used the dehydrated meal leftover from my almond milk)
About ¼ cup homemade almond or coconut milk
- Pre-heat the oven to 375 F. Line a sheet tray with foil.
- Mix eggs and seasonings with a fork or whisk. Add remaining ingredients except milk and mix. Add about 2 tablespoons of milk and mix with your hands until well incorporated. If the mixture seems dry, add more milk.
- Roll meatballs that are about 1 1/2 inches in diameter, about the size of a golf ball.
- Place on the sheet tray and bake for 20-25 minutes until golden brown and no longer pink inside and/or 165F.
Paleo Stroganoff Sauce
1 tablespoon coconut oil or ghee
½ onion, diced
¼ – ½ teaspoon ground black pepper
1/8 teaspoon nutmeg
½ lb shitake or crimini mushrooms, wiped clean, de-stemmed and sliced
½ teaspoon sea or kosher salt
1 ½ cups bone broth (I used chicken)
½ can full-fat coconut milk
Slurry: 1-2 tablespoons arrowroot flour + 1-2 tablespoons cold water
1-2 zucchini, peeled into thin strips (like noodles using a vegetable peeler)
Optional: 1 tablespoon dried parsley for garnish
- In a large, high-sided saute pan, heat oil or ghee over medium heat. Add onion, pepper and nutmeg. Cook until just turning brown.
- Add mushrooms to pan, a little at a time, and cook until brown. If mushrooms are getting dry, add a pinch of salt.
- Add broth and milk, and cook until it just starts to simmer but do not boil. If you boil the mixture, the milk might “break” or look curdled.
- Meanwhile, make the slurry. Mix water with arrowroot until smooth with a small whisk or spoon.
- Add slurry to heated liquid and whisk. Stirring every few minutes, cook 4-6 minutes or until thickened and the starchy texture is no longer present in the sauce. Add more slurry if sauce is not thick enough.
- Add meatballs and simmer 10-15 minutes stirring occasionally. While the meatballs are simmering, cook the zucchini noodles by either steaming or placing in boiling water for about 2-3 minutes.
- Serve meatballs over drained zucchini noodles. Optionally, garnish with chopped parsley.