Norwegian Meatballs

https://www.tasteofhome.com/recipes/norwegian-meatballs/

Norwegian Meatballs

I made a half batch for a ward function and it filled an entire sheet pan. It was delicious. Should definitely make again! The gravy was good too.

Meatloaf Meatballs

Meatloaf Meatballs from p 148 of Meals Made Simple.

These are great. They were very loose but still managed to hold together enough to flip and cook. Mine needed 25 minutes, but they were a little large I think. I also used pork sausage since I didn't have ground pork,and that made them a little bit more fatty than they should have been. As they baked a lot of oil came out, but they were still great. I made them with coconut flour.

The sauce was good. I used brown rice syrup instead of honey. The sweetness level was perfect, and I think the recipe was supposed to be like homemade ketchup (with a bit of mustard). It was great! I did use tomato puree in it, which I had never bought before. I've read that strained or crushed tomatoes would be equivalent to puree.

We ate these with rice and corn, but the rice is really not necessary. These really are like meatloaf and stand on their own.

Moo Shu Cabbage Cups

Moo Shu Cabbage Cups from Primal Cravings Cookbook, p. 90.

This was great in a tortilla. I did not bother with cabbage cups, but I did chop up and saute some cabbage to go with it. It was very good, we all loved it. It makes a great filling. Although I must say it tastes nothing like the Moo Shu Pork I remember from chinese restaurants. Those had a sweet plum sauce. I might try and add that sometime.

Cuban Burger

Cuban Burger from Primal Cravings p 94

These were fantastic. The plantains should be left in water until ready to be smashed, as they dried out and did not smash well otherwise.

Scotch Eggs

This is from a Paleo cookbook I recently purchased called Well Fed. Someone blogs about the recipe here: http://lowcarbcookery.wordpress.com/2012/01/16/scotch-eggs-from-well-fed/

Anyway, it is really good. I used almost all of a 3.75 oz bag of pork rinds. I probably coated them too thick, it is hard not to, so I was running out of the 2 oz and so crushed more. We each had one as the main course of dinner. It felt really fancy, and is a great way to have eggs be the star of the meal. David loved the pork rind. Non-paleo versions of this recipe on line use breadcrumbs instead of ground pork rind, but even if I had the choice I'm not sure i would use breadcrumbs after seeing how much David liked this.

Update: I am not loving the leftovers. It is too strong flavored for me. Maybe with another kind of meat or different seasonings, but as is it is not that appetizing to me. It would be better if the meat later was thinner, maybe with 3 oz ground meat per egg instead of 4.