Sauerkraut Meatballs
with Thousand Island dressing / sweet potato wedges / arugula salad

Name: Sauerkraut Meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1/2 cup Mayonnaise, paleo-friendly; 1 Tbsp Tomato paste; 2 tsp Sweet pickle relish; 1/2 tsp Lemon juice; 1/4 tsp Paprika; 1/4 cup Sauerkraut, drained, rinsed, and chopped (plus more for serving); 1 Eggs; 2 Tbsp Almond meal / flour; 1 tsp Oregano, dried; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 lb Beef, ground; for baking Parchment paper; 1 1/2 lbs Sweet potatoes, wedges; 1 1/2 Tbsp Oil, cooking; 8 oz Baby arugula; 1 Tbsp Lemon juice; 1 Tbsp Oil, olive; for topping Black pepper

Active: 45 Total: 45

Original GF Paleo Vegetarian

In this twist on a classic Rueben sandwich you get all the flavors in a paleo-friendly package.
Smarts: If you know you love sauce, make a double batch of the Thousand Island dressing so you'll have plenty for the meatballs and the sweet potato wedges.

Ingredients

Metric

Servings:

Thousand Island Dressing:

Garlic - 1 clove , chopped
Mayonnaise, paleo-friendly - 1/2 cup
Tomato paste - 1 Tbsp
Sweet pickle relish - 2 tsp
Lemon juice - 1/2 tsp
Paprika - 1/4 tsp

Sauerkraut Meatballs:

Sauerkraut - 1/4 cup , drained, rinsed, and chopped (plus more for serving)
Eggs - 1
Almond meal / flour - 2 Tbsp
Oregano, dried - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Beef, ground - 1 lb
Parchment paper - for baking

Sweet Potato Wedges:

Sweet potatoes - 1 1/2 lbs , wedges
Oil, cooking - 1 1/2 Tbsp

Arugula Salad:

Baby arugula - 8 oz
Lemon juice - 1 Tbsp
Oil, olive - 1 Tbsp
Black pepper - for topping

Prep

Sweet potatoes / Sauerkraut / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make dressing - Combine garlic, mayonnaise, tomato paste, pickle relish, lemon juice (portion for dressing), and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)
Make meatballs - Whisk together eggs. Add sauerkraut, almond meal, oregano, salt, and pepper (portion for meatballs) and stir until combined. Add in ground beef and gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork the mixture.) Form into 1” / 2.5 cm balls. (Can be done up to 1 day ahead)

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Make

Heat oven to 425F / 218C. Place one rack on the upper third and one on the lower third of the oven.
Spread sweet potatoes out on a sheet pan. Toss with cooking oil. Season with some salt.
Transfer sweet potatoes to the oven and bake on the lower rack, shaking the pan a few times while they cook, until tender, 22 to 28 minutes.
Meanwhile, line a second sheet pan with parchment paper. Spread meatballs out on pan and bake on the top rack until cooked through, 13 to 18 minutes.
Just before serving, squeeze lemon juice (portion for salad) over arugula. Drizzle with olive oil. Toss gently and top with cracked black pepper (portion for salad).
Serve meatballs with some extra sauerkraut and sweet potato wedges on the side. Enjoy dressing drizzled over the meatballs and for dipping the sweet potatoes. Enjoy salad on the side.

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