add almonds and onions to meatballs

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
Ingredients:

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)

Combine everything but the ground meat and the coconut oil.

Then add the meat to the mixture. Combine well.

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.

Fry a few at a time but don’t overload your pan. You need room to roll them around.

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.