Paleo Greek Meatballs (Keftedes) and Romesco Sauce
User Reviews
5
Paleo Greek Meatballs (Keftedes) and Romesco Sauce
Description
The Paleo Greek Meatballs incorporate ground beef or lamb with almond flour to keep a paleo-friendly base, along with egg to bind. Aromatics such as minced garlic, dried mint, fresh parsley, and tomato paste contribute to the classic Keftedes flavor profile. Meat mixture is portioned using a tablespoon scoop and shaped into balls, then baked at 375°F until browned on top and fully cooked through, ensuring a tender interior.
The accompanying Romesco Sauce blends chopped almonds, roasted red peppers, garlic, tomato paste, parsley, red wine vinegar, and cayenne pepper. Olive oil is gradually added in the food processor to achieve a smooth, balanced sauce with smoky and bright notes that complement the savory meatballs.
Serving the meatballs with this sauce provides a contrasting creamy and tangy element, enhancing the meal's flavor complexity. The meatballs are hearty, with the almond flour giving structure without traditional breadcrumbs. The sauce's occasional spice balances the richness.
Meatballs can be prepped ahead by refrigerating uncooked on the baking sheet up to two days or freezing for up to six months after flash freezing. Nutrition details omit added seasonings and optional ingredients, suggesting customization based on preferences.
Ingredients
For Meatballs:
- 2 lbs ground beef or lamb
- 1 egg
- 2 cloves garlic minced
- 1 tablespoons dried mint
- 1/4 cup parsley chopped, fresh
- 1/2 cup almond flour
- 1/4 cup tomato paste 1/2 small can
- kosher salt to taste
- black pepper to taste
For Romesco Sauce:
- 1/2 cup almonds
- 15 oz. roasted red pepper drained (or 3 fresh roasted peppers, jarred
- 1 clove garlic roughly chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons parsley chopped, fresh
- 1/4 cup tomato paste (1/2 small can)
- 1/8 teaspoon cayenne pepper
- kosher salt to taste
- black pepper to taste
- 1/2 to 3/4 cup extra-virgin olive oil
Instructions
- Combine all meatball ingredients in a large bowl. I recommend mixing together using hands.
- Using a tablespoon measure, measure equal spoonfuls of the mixture, form into balls, and place on a parchment covered baking sheet.
- Bake at 375 for 17-20 minutes, or until cooked through and browned on top.
- Meanwhile, add almonds to a food processor and pulse until chopped.
- Add remaining ingredients except for olive oil for Romesco sauce and turn on to combine.
- Add olive oil while food processor is running until desired consistency is reached.
- Serve meatballs with sauce.
Notes
- You can prepare meatballs ahead and store uncooked in the refrigerator for up to 2 days before baking.
- Meatballs freeze well for up to 6 months in an airtight container after flash freezing on the baking sheet; defrost in the fridge before cooking.
- The nutrition information provided excludes added seasoning, optional ingredients, and brand variations; adjust accordingly based on your ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 755mg | 31% |
| Potassium | 509mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 26mg | 29% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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