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How do I feel: Seeing that it’s Thursday and the weekend (Super Bowl weekend, where the Seahawks will take on and defeat the Broncos) is near, I’m doing good!

Today was a mild, average day at the office. After work, I headed over to the Girl Scouts of Western Washington’s office in lower Queen Anne to pick up my annual box of Girl Scout Cookies in preparation for the 3rd annual Seattle Bloggers Cookie Recipe Competition. If you weren’t a reader last year this time, or the year prior, then you’ll want to go read the post where I competed in the First Annual Girl Scouts Cookie Recipe Competition and was pleased to take 3rd place overall (even though I didn’t post an update so it appears I only made the top 5, which is still great!), having the only savory recipe to place in the top 3. Then you’ll want to see what I made the following year for the 2nd Annual Competition, when I had an idea very similar to quite a few other people, and did not place.

Not to worry, I love a come back and I’m really going to attempt to place again this year! As our esteemed QB said all season, “Why not us?” Indeed, Russell, why not me? Over the next week, I’ll be working up a winning recipe (fingers crossed) that I’ll have to try out on willing subjects. Of course I won’t be able to taste test my own creations because the recipe must be posted live by February 12th and that is DAY 31. I’ll have to have the recipe completed, perfected, cooked, photographed and blogged by then. Maybe I’ll save a bit for myself. At any rate, stay tuned for that next week.

After I got home, I was in brainstorm mode for the competition, and that always leads me straight to the kitchen to create something from seemingly nothing in my fridge or cupboards. So I cranked my “cooking playlist” (okay, so maybe it’s actually called “Dance in the kitchen!” on Spotify) and realized I had ground lamb and beef just waiting to become meatballs. Prepare to see the whole process.

Lamb and organic, pastured, grass-fed beef meatballs with fire roasted tomato pan sauce.  Copyright 2014 Siiri Sampson. All rights reserved.

Lamb and organic, pastured, grass-fed beef meatballs with fire roasted tomato pan sauce.
Copyright 2014 Siiri Sampson. All rights reserved.

Whole30 approved Lamb and Beef Meatballs

Ingredients

  • 1 egg, slightly beaten
  • 1tbsp yellow mustard
  • 1tbsp Frank’s Red Hot Sauce
  • 2 scallions finely diced
  • sea salt and pepper to taste (about 1/2tsp salt and 1/4tsp pepper)
  • Dash of dill
  • 3 cloves of garlic, minced
  • 1/2 cup almond meal
  • 1/2 large yellow onion, diced and caramelized
  • 1lb organic, grass-fed, pastured ground beef (either 85/15 or 90/10 – this refers to the lean meat/fat ratio)
  • 1/2lb organic ground lamb
  • 1 small can tomato paste
  • 1 14oz can fire roasted diced tomatoes with the skin on

Directions

  1. Combine all the ingredients up to but NOT including the almond meal in a large mixing bowl and whisk together into a sauce/slurry.
  2. When the onions are caramelized, combine with almond meal in skillet (see below) till the almond meal has absorbed all the fond and is dry, set aside to cool.
  3. Add your beef and lamb to the mixing bowl, and add the onions and almond meal on top of that.
  4. Make sure your hands are washed thoroughly and then use your fingers to gently combine all the ingredients JUST until they are mixed in.
  5. Use a large tablespoon or small ice cream scoop to create meatballs and gently roll to ensure they won’t fall apart in the skillet.
  6. Heat a cast iron or non-stick skillet to medium heat (a 4 with non-stick pan, a 2/3 with a cast iron skillet), and add coconut oil to coat the pan.
  7. Just as the oil reaches the smoke point, put in 5-6 meatballs at a time, browning on all sides. Do this in batches, don’t over fill the pan (like I do every. single. time. what is wrong with me?! Why don’t I learn?!!?)
  8. Once they’re all done and set aside, add the tomato paste and sauce, plus 1 can of water (rinses out the left behind bits and helps the sauce simmer).
  9. Simmer on low, stirring frequently and adding salt and pepper to taste for 20-30 minutes.
  10. Pour over meatballs (which you could keep warm on 200F in the oven till dinner) and serve. You can also serve these over diced zucchini which I find adds a nice additional flavor (or for that matter, steamed broccoli or spinach).

 

Sauce/slurry. Copyright 2014 Siiri Sampson. All rights reserved.

Sauce/slurry.
Copyright 2014 Siiri Sampson. All rights reserved.

 

Caramelized onions with almond meal. Copyright 2014 Siiri Sampson. All rights reserved.

Caramelized onions with almond meal.
Copyright 2014 Siiri Sampson. All rights reserved.

 

Too full skillet batch in various stages. Copyright 2014 Siiri Sampson. All rights reserved.

Too full skillet batch in various stages.
Copyright 2014 Siiri Sampson. All rights reserved.

 

Set aside, waiting for sauce.  Copyright 2014 Siiri Sampson. All rights reserved.

Set aside, waiting for sauce.
Copyright 2014 Siiri Sampson. All rights reserved.

 

Leave me alone, I'm hungry! Copyright 2014 Siiri Sampson. All rights reserved.

Leave me alone, I’m hungry!
Copyright 2014 Siiri Sampson. All rights reserved.

 

Food Diary:

Breakfast:

  • 1 pear, 2 soft boiled eggs, coffee + homemade almond milk

Lunch:

  • leftover veggies, meatballs, chicken, water, tea, almonds and dates

Dinner:

  • lamb/beef meatballs and a homemade fire roasted tomato pan sauce (recipe above)

Lesson of the Day: I still got it!

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