Paleo in PDX

Last week was such a whirlwind and it’s hard to believe it’s over. My mom came and stayed with me from Michigan while Jesse went for a visit back home (I actually dropped him off and picked her up at the same time last Monday night). I was working still while she was here, but we were able to do a lot with my flexible schedule. We had lots of good eating, laughs, conversations and sights. It was loads of fun and we made lots of good memories. To be honest, it was weird coming home from work yesterday and not seeing her. I got so used to that and it was definitely nice. Luckily, I’ll be home for my cousin’s wedding in less than two months and Jesse will be with me for that too, so I’ll get to see my mom and other family soon. He’s still in Michigan until this Friday, so it’s just me and the kitties at home this week.

Meanwhile, I got to relax and enjoy some quiet time after work yesterday, and prepped for a super busy week I have ahead. Part of that included making these scrumptious meatballs with some goodies I had left in the fridge. The meatballs turned out incredible and are so fresh tasting. The fresh ginger is key and I don’t recommend going the powdered route for this recipe. Don’t skimp on it either. If you like things spicier, leave some of the jalapeño seeds in or add a dash of cayenne for added heat.

Ingredients:

• 1 lb grass-fed ground beef
• 2 large cloves garlic, minced
• 1.5 inch piece ginger, grated
• 1 small jalapeño, seeded and finely chopped
• 1/2 lime, juiced
• 1/2 cup fresh cilantro, finely chopped
• 1/2 tsp sea salt or to taste
• Black pepper to taste

Directions:

1. Mix all the ingredients together by hand in a large mixing bowl. Form into heaping tablespoon-sized balls (or size of choice) and place on a foil or parchment paper lined baking sheet.
2. Bake in a preheated 375 degree oven for 20 minutes or until cooked through.
3. Once done, serve as desired. I recommend serving with fresh salsa, avocado and sautéed greens.