Post by Loupy on Jun 2, 2016 22:29:09 GMT -7
Pizza Meatballs
Author: Rachael Bryant @ meatified.com/
So I wanted to come up with a pizza inspired meaty ball that I could actually eat. Something that had all the flavors of my favorite pizza toppings, without any of that nightshade nonsense. So I came up with these baked pizza meatballs filled with bacon, red onion and olives. Also known as my favorite pizza toppings. But while I’m dropping truth bombs about my bad habits, wanna know a secret? I am that person that actually loves, anchovies on pizza. I love them. THERE, I SAID IT! Don’t worry, I spared you here. You’re welcome.
I’m too lazy to stand over a stove frying meatballs, so I love “roll and drop” recipes like this that make it easy to double or triple a recipe without needing to cook them in batches. I usually make meatballs like this on a flat baking sheet, but you could also use mini muffin pans if you like. And if you’re super busy or pressed for time, go ahead and line that baking tray with a little foil or parchment paper for easy clean up, I won’t judge. (If using parchment paper, just be aware that the juices from the meatballs will soak through to the sheet.) I know when it comes to meaty balls, often times people think bigger is better. I’m actually personally a fan of rolling smaller, 2 tablespoon sized, meatballs so that I end up with a bite sized ball. Why? A smaller size makes these pizza meatballs more fun and versatile: they make good portable snacks or lunch additions, are kid friendly and are the perfect size for dipping.
Serves: 24 bites or 12 meatballs
Ingredients
⅓ lb / 150 g bacon
1 lb / 454 g ground pork
½ cup / 70 g finely diced red onion
½ cup / 70 g drained black olives
2 tbs / 30 ml cold water
2 tbs / 10 g nutritional yeast (optional, see notes)
1½ tbs / 4 g Italian seasoning
¼ tsp fine sea salt
Instructions
MIX:
Add the bacon to the bowl of your food processor and pulse until it is finely chopped but not pasty in texture.
Coming close to the texture of ground meat is what you want.
Add the ground pork to the bowl, then roughly chop the olives and add those too.
Add all the remaining ingredients and then pulse until the mixture is combined and you can see the olives are evenly distributed throughout.
ROLL:
Preheat the oven to 350 F / 175 C.
Line a baking sheet with parchment paper or foil if you choose, then get ready to start rolling your meatballs!
If you would like little pizza bites, use a 2 tbs / 30 ml measuring cup and if you'd like larger meatballs, use a ¼ cup / 60 ml measuring cup to portion out equally sized meatballs.
Use whichever sized scoop you like, leveling off the top with your finger, then roll into evenly sized balls and drop onto your baking tray.
If you like, you could also make these in mini muffin tins instead of a baking tray.
BAKE:
Pop the baking tray into the oven and cook for 15 minutes for the smaller pizza bites or 20 minutes for pizza meatballs.
SERVE: These are delicious hot or cold.
Pair with your favorite Cheese Sauce or Pesto for dipping!
Notes
Nutritional yeast is absolutely a-ok on the AIP and has nothing to do with the yeast that causes candida overgrowth. That said, if you have problems with yeast or fermented foods in general, you will want to avoid it, so you can simply leave it out of the recipe.
Author: Rachael Bryant @ meatified.com/
So I wanted to come up with a pizza inspired meaty ball that I could actually eat. Something that had all the flavors of my favorite pizza toppings, without any of that nightshade nonsense. So I came up with these baked pizza meatballs filled with bacon, red onion and olives. Also known as my favorite pizza toppings. But while I’m dropping truth bombs about my bad habits, wanna know a secret? I am that person that actually loves, anchovies on pizza. I love them. THERE, I SAID IT! Don’t worry, I spared you here. You’re welcome.
I’m too lazy to stand over a stove frying meatballs, so I love “roll and drop” recipes like this that make it easy to double or triple a recipe without needing to cook them in batches. I usually make meatballs like this on a flat baking sheet, but you could also use mini muffin pans if you like. And if you’re super busy or pressed for time, go ahead and line that baking tray with a little foil or parchment paper for easy clean up, I won’t judge. (If using parchment paper, just be aware that the juices from the meatballs will soak through to the sheet.) I know when it comes to meaty balls, often times people think bigger is better. I’m actually personally a fan of rolling smaller, 2 tablespoon sized, meatballs so that I end up with a bite sized ball. Why? A smaller size makes these pizza meatballs more fun and versatile: they make good portable snacks or lunch additions, are kid friendly and are the perfect size for dipping.
Serves: 24 bites or 12 meatballs
Ingredients
⅓ lb / 150 g bacon
1 lb / 454 g ground pork
½ cup / 70 g finely diced red onion
½ cup / 70 g drained black olives
2 tbs / 30 ml cold water
2 tbs / 10 g nutritional yeast (optional, see notes)
1½ tbs / 4 g Italian seasoning
¼ tsp fine sea salt
Instructions
MIX:
Add the bacon to the bowl of your food processor and pulse until it is finely chopped but not pasty in texture.
Coming close to the texture of ground meat is what you want.
Add the ground pork to the bowl, then roughly chop the olives and add those too.
Add all the remaining ingredients and then pulse until the mixture is combined and you can see the olives are evenly distributed throughout.
ROLL:
Preheat the oven to 350 F / 175 C.
Line a baking sheet with parchment paper or foil if you choose, then get ready to start rolling your meatballs!
If you would like little pizza bites, use a 2 tbs / 30 ml measuring cup and if you'd like larger meatballs, use a ¼ cup / 60 ml measuring cup to portion out equally sized meatballs.
Use whichever sized scoop you like, leveling off the top with your finger, then roll into evenly sized balls and drop onto your baking tray.
If you like, you could also make these in mini muffin tins instead of a baking tray.
BAKE:
Pop the baking tray into the oven and cook for 15 minutes for the smaller pizza bites or 20 minutes for pizza meatballs.
SERVE: These are delicious hot or cold.
Pair with your favorite Cheese Sauce or Pesto for dipping!
Notes
Nutritional yeast is absolutely a-ok on the AIP and has nothing to do with the yeast that causes candida overgrowth. That said, if you have problems with yeast or fermented foods in general, you will want to avoid it, so you can simply leave it out of the recipe.
