Paleo Czech Meatballs

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   1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large - about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said 'balls are more fun.']) (For details on the science of mixing meatballs, read this...http://theclothesmakethegirl.com/2014/03/22/mmm-making-meat-dough/)

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   2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned. In the oven: Preheat oven to 400F and cook 20 minutes or so. On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.

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   Make sure you get two veggies on your plate with the meatballs! The original recipe called for sauerkraut as a topping, but I made sauteed cabbage as a bed instead. Saute 1/2 onion in coconut oil 'til soft. Add 1/2 head sliced cabbage, 1 teaspoon dried thyme, and a generous sprinkle of salt, pepper, and garlic powder. Saute until everything is nicely wilted and starting to brown around the edges.

* Per serving · 4 servings · Values may vary.

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