Think lamb is too strong tasting for your kids? Not sure how to prepare it? These are easy, really yummy, and taste wonderful with or without buns – and definitely without ketchup (IMO)! Serve with Dijon mustard, thick slabs of the best tomatoes you can find, thin cucumber slices, and yogurt or manchego cheese if your family tolerates dairy. If not, skip the dairy and top with fresh arugula sprigs, chopped basil leaves, and minced olives or tapenade.
Combine all ingredients together in a mixing bowl and mix thoroughly with your hands or with a potato masher. For the lemon, grate the rind, then chop off the portion of the lemon that was grated and chop it to a fine mince. Add both the grated rind and the minced whole lemon to the mixture.
Form four large patties or eight small ones for sliders or kid-size burgers.
Oil a hot grill or place a thin layer of high heat olive oil in a skillet. Cook 2 minutes on each side to brown.
Turn heat to medium and cook another 2 minutes for medium-rare or 3-4 minutes more for medium.
Sounds like a mouthful of a combination, but boy does it work. Ground turkey, ground pork, shredded sweet potato and shredded carrot, lots of fresh ginger… and more. Once you’ve got all these ingredients, these meat and veggie balls are easy enough. Serve over whatever works – gluten free noodles, basmati rice, or as a slider on a Paleo bun. Another grain free option is to make buns with Chebe mix – perhaps not precisely Paleo, but tasty and easy. With the sauce, this is a great meal. Kids who like spicy will go for these, and you can dial up or down the heat according to your family’s palate.
Pork and Turkey Thai Veggie Meatballs
A spicy twist on the usual meatball, with a savory blend of turkey and pork
For the meatballs: Peel the sweet potato and wash and peel the carrots. Using a shredder attachment on a food processor, shred both. You can also use a grater to shred by hand.
Place shredded veggies with the rest of the meatball ingredients in a large bowl. Use your hands or a potato masher to combine.
Heat a large oven safe saucepan or skillet to medium high heat (an iron skillet is perfect for this!). Place in it 1-2 teaspoons coconut oil or sesame oil. Using an ice cream scoop or large spoon, shape meatballs. You will have 12-15 large meatballs. Brown them on all sides.
While these are cooking, in a medium bowl, blend all sauce ingredients together with a wire whisk, until evenly combined. When meatballs are browned, remove from heat, and pour the sauce over them.
Place the meatballs in sauce, in the saucepan, in the preheated oven for 15-20 minutes, or until cooked through. Garnish with chopped cilantro and green onions.