spicy baked tex-mex meatballs (paleo, grain free, gluten free

Ingredients For spicy baked tex-mex meatballs (paleo, grain free, gluten free

  • 1 1/4 pound ground grass fed beef
  • 1 medium eggs (or sub a flax/chia egg)*
  • 1/3 cup red pepper (about half a red pepper) finely diced
  • 1/3 cup green onion, chopped
  • 1 medium sized jalapeno, seeded and finely diced (keep the seeds in for more heat)
  • 1/4 cup packed fresh cilantro, chopped
  • 11/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 2 teaspoon dried oregano
  • 1/2 teaspoon garlic granules or powder
  • 1/4 cup almond flour or 1-2 tbls coconut flour
  • 1 1/2 teaspoons coarse sea salt plus extra for garnishing (I like to use smoked sea salt)
  • 1/2 teaspoon cracked pepper
  • Optional:1/2 cup aged raw goat cheddar, grated (or any cheese really, goat is just all that I'm allowed)
  • * Flax/chia egg: 1 tablespoon ground flax/chia seeds to 3 tablespoons water. Let sit for five minutes.
  • Note: and flours only as needed to hold the mixture together.
  • - See more at: http://urbanposer.blogspot.com/2013/01/spicy-baked-tex-mex-meatballs-paleo.html#sthash.ojvSBgRq.dpuf
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