Wednesday, December 12, 2012
These are so easy to make, it's criminal. For real.
The plus side of these is that even my son likes them. In fact, when he said he wanted more, I could have sworn I heard bells and choirs.
I try and post a lot of Paleo recipes on this site, not because I'm a true Paleo enthusiast. Mostly I post them because I want to eat this way, and I need to put them in a place for me to remember.
That being said, these are Paleo, are extremely spicy, and they will all get eaten (they freeze well).
However, I also made a wonderful pumpkin bread today (recipe to follow in the next few days), and I would be a bold-faced liar if I didn't tell you I ate half a loaf. With REAL butter.
So yes, I need this way of eating to combat my naughty ways.
Source: Practical Paleo by Diane Sanfilippo
1 lb. ground pork
2 T. Chorizo spice blend (see below)
1 T. apple cider vinegar
Chorizo spice blend:
2 T. chipotle powder
1 T. smoked paprika
1 T. onion powder
1 T. garlic powder
1/2 T. sea salt
1 t. black pepper
Preheat oven to 425 degrees.
In a large bowl combine all ingredients with your hands until well mixed.
Form the meat into small meatballs and place on an aluminum foil lined baking sheet.
Bake for 20 - 25 minutes.
These freeze exceptionally well!
** Linked to The NY Melrose Family's Whimsy Wednesday, This Chick Cooks Whole Foods Wednesday, and DJ's Sugar Shack Whatcha' Whipped Up Wednesday.