TENDER BEEF MEATBALLS WITH CAESAR SLAW

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 350°F (175°C, or gas mark 4). Line a baking sheet with foil.

Step 2

In a medium bowl, combine the beef, almond flour, egg, fennel, garlic powder, oregano, Dijon mustard, salt and pepper. Mix with a wooden spoon or your hands until evenly combined. Scoop into 16 meatballs. Place the meatballs on the baking sheet and bake for 16 minutes.

Step 3

In a large bowl, combine the kale, cabbages and carrots.

Step 4

In a small bowl, combine the mayonnaise, oil, garlic powder, lemon juice, coconut aminos, Dijon mustard, nutritional yeast and anchovy paste. Whisk to combine thoroughly, and season to taste with salt and pepper.

Step 5

Pour the sauce over the slaw and mix to evenly coat. Divide among four bowls and top with the meatballs.

Step 6

Mayonnaise: When I use mayo in this book, I am always using an avocado oil-based mayonnaise with clean ingredients. There are a lot of mayonnaise options now, but the ingredients are so important here for it to be Paleo. My favorite brand is Primal Kitchen.

Step 7

Prep Ahead: Make the meatballs and chop the veggies up to 4 days ahead of time and store them separately in the fridge. Make the dressing up to 2 weeks ahead of time and store it in the fridge.