Disclosure: this post contains affiliate links, if the links result in a purchase, a very small percentage (at no cost to you) will be shared with me to help with the costs of creating delicious recipes and maintaining this website. Gneiss Spice has provided me with spices for review purposes but as always, all opinions are my own.
I’m a huge fan of meatballs and an even bigger fan of bold flavours. I’m not one to shy away from spices in my cooking and these Paleo and Whole30 approved shawarma spiced meatballs are no exception. Pairing them with zucchini noodles tossed with fresh and vibrant grain-free tabbouleh made with parsley, mint, hemp seeds and pomegranate elevates an easy meal to something special.
The spice list for these shawarma spiced meatballs is lengthy and packed so full of bold, aromatic spices but I promise you it’s worth getting out all those jars. I’m a big proponent of making life easier by taking reasonable short-cuts, aren’t you? So if you’d prefer, try a store-bought shawarma spice blend, like the one found in this incredibly giftable and lovely organic Lebanese Spice box from Gneiss Spice. You can use the coupon code PASTATOPALEO15 for 15% off your first order!
MEATBALLS 101 – 5 TIPS FOR GREAT MEATBALLS
Meatballs are easy once you have a few tricks up your sleeve. With these 5 tips, you’ll be an incredible ‘baller in no time!
#1 – Seasoning
Season your meatballs more than you’d think. When you’re adding salt, spices and fresh herbs to your ‘balls be generous, even adding more than you’d think you need. This meatball recipe is heavily seasoned so the flavour really shines through in the finished meatball.Fresh herbs brighten up every dish and meatballs are no exception, just make sure to finely chop them. Salt is your friend when it comes to meatballs, to avoid a bland ‘ball Bon Appetit magazine suggests about 1 tsp per pound of meat and I’d agree that’s just about right.
#2 – Binding
Use a small amount of egg and blanched almond flour as a perfectly acceptable paleo and whole30 binder for your meatballs. Don’t use too much egg and almond flour as it creates a springy and soft ‘ball, and nobody wants that!
#3 – Rolling
Use your hands to roll each ‘ball by slightly wetting them with water or oil. Try to make each meatball approximately the same size so they cook uniformly. If you have trouble doing this by hand, use an ice cream scoop to scoop the meat before you shape it.
#4 – Spacing
Keep those meatballs packed in tight. They keep their shape and don’t shrink very much this way. Thanks to The Meatball Shop Cookbook for that hot tip.
#5 – Draining
If you’d like to skip browning your meatballs before they go in the oven, and I always do, you will have to drain most of the fat from the pan halfway through cooking to ensure the ‘balls brown well.
MORE MEATBALL RECIPES