Getting the ball rolling.

FIRST AND FOREMOST: Happy pi day!!!!! With a name like “Easy as Pi”, how could I forget?? I post in the honour of 3.14!

I don’t know about you guys, but I’m just about ready for the weather to get sprung (Manny is too!). After the anticipation of warmer weather on the west coast, today we got hit with a good amount of rain and wind. A couple days ago, I spotted a couple snow flakes. While I don’t usually mind the grey weather, as a common side effect when inside on such a day is coziness, it doesn’t have to last forever. Appreciation is in small doses, right? Anyways, school has been busy with me, as you can tell by my lack of posts. This term has been a series of tricky midterms and quizzes, which can be mildly disheartening, but I’m making a break for the finals starting this week. If I have time I’ll throw in a recipe or two because, to break up this monotonous weather and add a little challenge to my increasingly-boring food life, I have decided to have a couple food projects. I haven’t chosen all of them, but the first one is a one-week paleo trial.

For those of you not familiar, a paleo diet is a diet that mimics our far back ancestors. While I’ve always been skeptical because, hey, I don’t live like a caveman why should I eat like one, after a little research it seems like as good as any diet challenge. The main principle that appeals to me is the debunking of the lipid hypothesis (which is, minus all the science, FAT IS GOOD) and the control of insulin (a hormone that promotes fat storage and is released in response to carbohydrates). So yes, high fat, vegetable, and proteins, with low carbohydrates. This will include cutting out all grains (including those cute little buns from my last post, boo hoo). I’ve planned out my week, spent too much money on groceries (whole lotta free range meat involved), and am ready to have a little distraction from my studies. Plus, I can nerd out trying to figure out all the science going on in my body with the diet change. I’ll let you guys know how it goes!

To kick off the fat-protein-veggie fest, how about a meatball recipe! This is made from high quality ground beef chuck, which is so good I found that it doesn’t need to be mixed with any other ground meat, but if you know your local chuck and find it can be dry, go half-ers with a good sirloin grind, some pork, or some veal. It also uses some of that pork seasoning you ground up for my pork roast and sprinkled on the top of those buns! I like a meatball with a bit of spice, but in this recipe I was modest with the seasoning, as I understand that not everyone appreciates a big pepper hit. To make these paleo, I’d have to omit the breadcrumbs for coconut flour and refrain from any accompanying spaghetti or buns. Enjoy before exam season starts in ernest!


1 1/2 lbs ground meat (all beef, all veal, a mix of beef and pork, or a mix of beef, pork, and veal!)
1/2 c breadcrumbs
1/2 c sour cream
1/4 grated parmesan cheese
1 egg, beaten
2 tsp pork seasoning (see Rub-a-dub)

1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat.
2) Combine breadcrumbs, cheese, sour cream, pork seasoning, and the beaten egg in a bowl. Add the ground meat, and squish the mixture between your fingers until everything is evenly mixed. If you find this gross, use a fork. If you find this fun, careful you don’t squeeze it until all the texture is gone from the ground meat!

3) Using an ice cream scoop, your hands, or a spoon, shape the mixture into 18 meatballs. Place meatballs, in a single-not-touching layer, on the lined baking sheets.
4) Bake in the oven for 20-30 minutes, checking for doneness and turning at 15 minutes.
5) Serve over spaghetti or as sliders with the bun recipe below!