Meatballs

I made these and I really really enjoyed them and so did the rest of the family .... I have taken the receipe from www.eatdrinkpaleo.com.au... I put ours on cauliflower & Broccilli mash... was awesome!

Basic meatballs
Makes about 12-14 meatballs.
300g each beef and pork mince
1 egg
1/2 medium onion, grated or finely chopped
1 tbsp olive oil
2 tbsp chopped flat-leaf parsley
2 garlic cloves, finely chopped
1 tsp sea salt
1/2 tsp black pepper
ghee, coconut or macadamia oil for frying


Sautee onion in olive oil on medium heat for 2-3 minutes or until translucent. Combine all ingredients, including the onion, and mix thoroughly using your hands. Make sure to knead the mixture for a few minutes to work the protein in the meat which will bind everything together. Wet your hands and roll the meat mixture into balls the size of a walnut in its shell. Heat a large frying pan, lightly coated with ghee oil. Brown the first side of the meatballs on high heat, then bring the heat down to medium and fry for 3-4 minutes. Turn and fry the other side on medium/low heat for 5 minutes. Keep turning to make sure all sides look visibly cooked. Total cooking time should be about 12-13 minutes. Remove from the pan and let the meatballs rest for a few minutes before serving.
Another method is to brown the meatballs for 2-3 minutes on each side and then finish cooking them in an oven for about 10 minutes at around 170C.
Meatballs are best served with a sauce, that’s why you will often see meatballs braised in tomato or wine sauce, or served with a condiment on the side. These basic meatballs are delicious with some tomato relish or with creamy mashed sweet potato or cauliflower.