In our box, we try to have a monthly get-together in some form or fashion. Sometimes it’s a potluck, sometimes it’s a bonfire. We love our members so much we call them our family, and these monthly events help to strength the bonds we feel for each other in and outside of the gym.
This month, we got all the girls together for a ladies night. Our WoD & Wine night was a HUGE success!! Members rounded up their friends and family members and brought them in for a Girl’s Only workout. The ladies brought their favorite grown-up drink for afterwards and we provided the post-WoD snacks.
We served these meatballs and they were MAJOR a hit. They’re beefy, spicy and sweet. I got the original recipe from Clean Eating Magazine and adapted it to meet Paleo standards (I love clean, healthy recipes that allow me to make small changes and add variety to our meals.)
1 Tbsp olive oil
3/4 C minced yellow onion, divided
4 tsp minced garlic, divided
2/3 C ketchup (try to find all-natural options)
2 Tbsp fresh lemon juice
1 Tbsp yellow mustard
1 Tbsp reduced sodium wheat-free tamari (or omit this altogether to avoid soy)
1 tsp honey
pinch ground cayenne pepper
1/4 C water
1 tsp molasses
1/2 tsp maple syrup
1 lb lean ground beef
1/2 C almond meal/flour
1/4 C finely chopped cilantro
1 large egg, beaten
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 sea salt
- Prepare sauce: In a medium saucepan on medium-low, heat oil. Add 1/4 cup onion and sauté for 2 minutes. Add 1 tsp garlic and cook for 20 seconds. Remove from heat and whisk in ketchup, lemon juice, mustard, wheat-free tamari (if using), honey, cayenne and 1/4 cup water. Return to heat on low, cover and let simmer for 20 minutes. Stir in maple syrup and molasses and remove from heat; cover and set aside.
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. To a large bowl, add beef, almond flour, remaining ½ cup onion, cilantro, egg, remaining 3 tsp garlic, cumin, 1/4 tsp pepper and pinch salt. Using your hands, combine mixture until well blended. Gently form into about 24 mini meatballs, about 1 1/2 tbsp each, and place on sheet. Bake, turning once, until an instant-read thermometer inserted into the center of a meatball registers 160°F, about 15 minutes. Transfer meatballs to pan with sauce and stir gently to coat.