This week, for this first time in a while, I am beginning a full time job outside of the house. Before our move earlier this year I was working a number of part time jobs that kept me very busy. That, on top of a number of other circumstances, led me to becoming extremely burnt out. Thankfully, following our move I was given the opportunity to take a little break and focus my attention on healing, my family and my writing here. That time has been an incredible blessing, but now that I have recovered from my burn out I am super excited to add a new job into my life. That being said, with full time work comes less time at home in my kitchen and less energy to cook. So, I have been spending a lot more time on dinner recipe ideas then I have in the past. I like to have variety in my dinner menus but I also like to make recipes that are quick and easy so that I can spend most of my evenings being with my hubby and recovering from the day rather than working in the kitchen.
This recipe definitely fits the bill. Lemon is not a flavor that often pairs with beef, but it actually turns out quite nicely in this context. The thing that makes this recipe quick is that it doesn’t have many steps and the cooking time on the meatballs gives you just enough time to clean up and prepare your “noodles” so that you don’t have much work left later.
I know dinner is a really challenging element to this diet for a lot of people so I hope that you will find this recipe a quick and easy anecdote to your work week monotony.
Citrus Herb Meatballs (AIP/Paleo)
1 lb ground beef
½ red onion, minced
2 TBS fresh rosemary
1 TBS fresh thyme
1 tsp sea salt
juice from 1 lemon
1 TBS garlic powder
Preheat oven to 400 degrees. In a large bowl, combine all of your ingredients. Using a scoop or a spoon roll out your meatballs to be about the size of a ping pong ball. Place on a lined baking sheet and cook for 25-30 minutes. Serve over spaghetti squash or zucchini noodles tossed in olive oil, garlic and lemon juice for a complete meal. Enjoy.