Before we get to this week’s low carb meatball recipe, I want to announce the results of the Summer Recipes e-zine giveaway from last week’s Summer Berry Meringues (and 2 year blogiversary) post! The winners arrre… *drumroll* ….. ALL OF YOU!
That’s right, I went through the list, generated the 10 random winners, and decided on a whim to give a free copy to everybody who took the time to comment on the post by the deadline. I figure that if you love it, you won’t hesitate to spend the $5.00 on our upcoming Fall issue, so it’s a win/win for everyone.
Hope you all enjoy it, and thanks for being loyal fans of IBIH! I’ll be sending out a mass email later with the file attached so keep your eyes out!
Also, if any of you bloggers are interested in setting up an affiliate link (to either the Summer Recipes e-zine or The Gluten Free Low Carber) – let me know. I’m offering 40% of sales ($2 for the e-zine, $4 for TGFLC e-book) per copy sold through your link. It gets set up through E-junkie who keeps track of everything for me, and I use them to pay the affiliates at the end of each month. You can promote it in a post, with text links, and/or with a photo ad in your sidebar like I have here on IBIH. Email me at [email protected] if you’re interested!
Ok, now on to the meatballs! These are based on the flavors of the traditional Canadian meat pie called Tourtiere (tou-tYARE). Traditionally the filling is a combination of onions, potatoes, pork and beef, seasoned with sage, allspice, and other flavors. I posted my own grandmother’s recipe for Tourtieres here on the blog over a year ago, and it was recently featured on She Knows Canada. It’s not low carb or gluten free, but I’ll work on a version of that in the near future!
[pinterest text=”Green Olive Stuffed Tourtiere Meatballs (low carb and gluten free) for Meatball Mondays – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/tourtieremeatballs3small-690×950.jpg”]
In the meantime, I thought the flavors of the filling could be worked into a meatball. I don’t think it’s traditional, but since my grandmother always serves these with green olives, I thought it might be a fun tribute to her to stuff the olive inside the meatballs. Now every bite tastes like my grandma’s house. If you aren’t a fan of olives, you can omit them but it will definitely impact the overall flavor.
[pinterest text=”Green Olive Stuffed Tourtiere Meatballs (low carb and gluten free) for Meatball Mondays – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/tourtieremeatballs2small-669×950.jpg”]
When stuffing the meatballs, do your best to get the olive centered, or you end up with this. Still tasty, but not nearly as attractive!
[pinterest text=”Green Olive Stuffed Tourtiere Meatballs (low carb and gluten free) for Meatball Mondays – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/tourtieremeatballs4small-685×950.jpg”]
PS. Some people like them with ketchup. My grandmother does not approve. If you do serve them with ketchup, I promise not to tell her. 😉
For more great low carb and gluten free meatball recipes, check out the ever popular Philly Cheese Steak Meatballs, Jalapeno Popper Meatballs, Loaded Nacho Meatballs, and General Tso’s Meatballs!
Also, if you missed the giveaway for the IBIH Summer Recipes e-zine, don’t despair! You can download your copy right now for only five measly dollars!
- 1 lb. ground pork
- 1 egg
- 1/4 cup almond flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp Bells Poultry Seasoning
- 1 tsp minced fresh sage (optional)
- 1 Tbsp dried onion flakes
- 12 pimento stuffed green olives
- Your preferred oil for frying
- Combine all of the meatball ingredients (except for the olives and oil) in a medium bowl. Mix thoroughly. Divide the mix into 12 equal portions. Take each and flatten into a disk in the palm of your hand. Place an olive in the center, then fold and form the meat around it, shaping with your hands until it’s round. Repeat with all twelve. Heat oil in a nonstick pan and fry the meatballs until golden brown and cooked through – about 3 – 4 minutes per side. Enjoy!