Paleo Pizza Burger Bites
From the age of, oh, five, I’d say that those two words are among the best to hear at dinner time. But we all know that — enter sad violins — delivery pizza is not the healthiest of eats. So how does one work more of that delicious pizza flavor into his or her life without the processed food — especially if one is gluten-free, dairy-free or Paleo? This!
This Pizza Burger Bites recipes is from The Performance Paleo Cookbook by Stephanie Gaudreau, who is the blogger behind Stupid Easy Paleo. Without the gluten and dairy, these protein-packed bites of deliciousness bring home the pizza flavor, minus the delivery or takeout guy. Your belly will thank ya.
Paleo Pizza Burger Bites
Author: The Performance Paleo Cookbook, Stephanie Gaudreau
Recipe type: Appetizer
All the tasty goodness of your favorite slice without the gluten and dairy. Inspired by my love of pizza, I wanted these protein-dense meatballs to pack a punch of flavor reminiscent of a traditional combination pie. The sausage adds taste, and the beef keeps it from being too heavy. You can get really creative and add in your favorite “toppings” to customize the flavor.
- ½ pound (227 g) ground beef
- ½ pound (227 g) sausage
- ¼ cup (32 g) chopped black olives
- ¼ cup (45 g) roasted red peppers, chopped
- 2 teaspoon (4 g) dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tbsp (15 ml) coconut oil
- 2 tablespoon (5 g) chopped fresh parsley, garnish
- Tomato sauce for dipping, optional
- Preheat the oven to 350°F/177°C, and line a large baking sheet with foil or parchment paper.
- In a large bowl, mix all the ingredients together until blended, but don’t overwork the meat — that’ll make for tough meatballs. At this point, take a small pinch of the meat, fry it in the skillet and taste to check the seasoning level. If it needs more salt and pepper, add it now. Form the mixture into meatballs, about 1 tablespoon/15 grams meat for each. Put these on a plate.
- Heat a large skillet over medium-high heat and add 1 tablespoon/15 milliliters coconut oil. Add one layer of meatballs to the skillet. Don’t overcrowd the meatballs because they won’t brown evenly. Fry for about 2 minutes per side — I usually do 4 “sides” — so a nice brown crust forms, then place them on the baking sheet. Repeat with the rest of the meatballs.
- Bake the meatballs for about 15 minutes or until they’re cooked through completely. Sprinkle with fresh chopped parsley. Serve with a side of prepared tomato sauce for dipping.
- If you can‘t find sausage without a bunch of artificial ingredients, use 1 ⁄2 pound/227 grams fresh ground pork instead.
Fat: 44 Carbohydrates: 2 Protein: 16
Great for entertaining — and so pop-able! Kinda makes you want to throw an old-school pizza party, doesn’t it?! —Jenn