March Madness, an American college basketball competition, is celebrated in office betting pools and beer-soaked bars across the U.S. Although I am firmly an NFL football girl — and a Fug Madness girl — I’m also a girl that cannot resist alliteration.
So, along with my husband Dave (tall enough for basketball but really more of a reader) and some paleo friends, I shared paleo meatball recipes throughout the month, along with a little sprinkling of basketball lingo and slang because I am also a sucker for specialty vocabulary. Go ahead! You can call me a baller.
In addition to the new meatball recipes I rolled out (see what I did there?!), I also shared a special edition of Tuesday 10 that makes the case for meatballs as the Franchise Player of your plate, explained the science behind meatball mixing methods, and offered an assist from Oven-Roasted Cauliflower Rice. Alley-oop!
An Assist: Oven-Roasted Cauliflower Rice
Here are some of my previously posted meatball recipes that are worthy of an all-star lineup!
Old School Italian Meat Sauce
Tender beef meatballs (along with sausage and pork) simmered in basil-tomato sauce
Turkey and Cranberry Meatballs
The traditional flavors of Thanksgiving, anytime and portable
Succulent lamb meatballs simmered in a tomato sauce spiced with cumin and paprika
Just the right touch of caraway and mustard with pork
Lamb seasoned with Merguez Sausage Seasoning — a French-Moroccan favorite
Bora Bora Fireballs
Tropical paradise on your plate: pork and pineapple, rolled in toasted coconut
If you like meatballs as much as I like meatballs, you might want to check out Well Fed 2: More Paleo Recipes For People Who Love To Eat, which includes 15 meatball varieties, as well as instructions for cooking on the stovetop, the grill, and in the oven. Tips on freezing and defrosting, too!
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