I know, it probably sounds weird, but really they were very good eats.
This recipe comes courtesy of Becca at ThePrimalSexy. You can see her original post here if you like. I did not change a thing, except that I made it with ground venison rather than ground beef. And I don’t have crunchy almond butter so I roughly chopped some raw almonds to add to my almond butter to make it crunchy. (I have to say, I really like the crunchy element to the meatball. Not something I would have expected.)
Also, Becca called her meatballs spicy, but they are not spicy by my standards. I did not add any cayenne, although I think it would be a good addition, because I wanted to try them as she made them first. Spicy or no, they were still tasty.
Almond Butter Meatballs
- 1 lb ground meat
- 1 cup almond butter, crunchy or chop and add raw almonds
- 1 egg
- ½ cup diced sweet onion
- 3 tbsps Taco Mix Seasoning (this is where I’m thinking the spicy may come in for some folks)
- 1 tsp salt
- ½ tsp ground pepper
- 2 tbsp coconut oil (for frying)
Heat your coconut oil in a pan for frying. While you wait, use an ice cream scoop or spoon to scoop out your meatballs. It gets a little messy here. You really can’t make meatballs well without a little mess.
Mine didn’t stay formed very well, I think due to the leanness of the venison. We have the same problem with venison burgers if we don’t add fat. So you might notice my final meatballs looking a little peaked and odd shaped. No harm. They still tasted great!
I rotated the cooked meatballs out to a pan in the oven at 250 degrees, just to keep them warm while I cooked all the meat.
I served on a bed of buttered spaghetti squash.
Thanks Becca for sharing this creative spin on meatballs!
Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti.
~ Jim Davis