Paleo Meatcakes will bring a bit of lightheartedness to anyone’s lunchbox!
Celebrating 4 Years of Stupid Easy Paleo
It’s a very exciting day because Stupid Easy Paleo officially turns four years old today, and I decided to celebrate in my signature style with some Paleo Meatcakes! (Edit: Stupid Easy Paleo just turned FIVE! I made this post sticky so you could find it if you came here from Instagram.)
Back in 2011, I started this blog when a friend said, “You should start a food blog.” I wish it was a sexier story than that, but truth be told, I wanted a place to share my recipes online. Little did I know that it would turn into a passion and eventually, a career.
Later this week, I’ll be back with a post for any aspiring bloggers out there, packed with wisdom, lessons and “I wish I would have knowns.”
In the meantime, here’s a delectable recipe I came up with to celebrate. The meatcake concept is nothing new, but I put my own spin on it and made it taste darn good.
What’s a Meatcake?
It’s a base of perfectly spiced meat – rich with cumin, smoked paprika and garlic – topped with a smooth and buttery sweet potato puree. Looks like a cupcake from afar, but it’s much more nutritious. They’re pretty easy to eat sans utensils, and I think they’d make a killer addition to lunch boxes for young and old alike.
(Click here for another one of my recipes which substitutes meat instead of a pizza crust…the Meatza!)
One of my readers suggested bacon bit sprinkles, and I think that’s pretty genius!
Can You Freeze These Paleo Meatcakes?
You could always make the components separately and eat them as is, or bake the meaty bottoms and freeze them for later. They’ll stay good for up to 3 months when frozen.
Check out this article for reheating frozen meatballs.
Paleo Meatcakes (Gluten-Free, Whole30)
Paleo Meatcakes are a fun spin on meatloaf and potatoes. They're gluten-free, paleo, and Whole30-friendly. You can totally make the bottoms ahead of time and freeze them. Grab the recipe now!
- 2 lb sweet potatoes peeled and diced
- 2 tsp sea salt divided
- 1 tbsp ghee
- 1/4 tsp ground ginger optional
- 1 lb ground beef grass-fed, if possible
- 1 lb ground pork pastured, if possible
- 1/2 onion medium, finely chopped
- 1 tbsp garlic powder
- 2 tsp cumin
- 1-1/2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp ground chipotle pepper or chili powder
Put the peeled and diced sweet potatoes in a medium pot with 1 teaspoon sea salt. Fill the pot with water until the potatoes are covered. Bring the water to a boil and cook the sweet potatoes for 7-8 minutes or until they are tender when pierced with a fork. Drain.
Working in two batches, puree the sweet potatoes with 1 teaspoon sea salt, 1 tablespoon ghee, and ¼ teaspoon ground ginger until very smooth. Set aside to cool. (The can be done in advance.)
Preheat the oven to 350F, and have muffins trays ready. You’ll need one 12-piece or two 6-piece trays, and it’s a good idea to lightly grease them with your fat of choice.
In a large bowl, combine the ground beef, ground pork, onion, garlic powder, cumin, salt, smoked paprika, pepper, and chipotle pepper. Mix until the onion and spices are incorporated, but don’t overdo it or the meat will get tough.
Use a ⅓ cup measure to portion out the meat. Gently shape into balls and place them in the muffin tray(s).
Bake the meatcakes for 15-20 minutes or until they’re cooked through. Cool.
If you want, you can now drop the meatcakes into cupcake or muffin liners. It’s not mandatory, but it will help you keep your fingers cleaner if you’re eating on the go. I tried baking the meatcakes IN liners but since the meat releases a bit of liquid as it cooks, it just made the liners soggy.
Now it’s time to “frost” the meatcakes with the sweet potato puree. You can load the puree into a plastic ziptop bag then cut off one corner to make a piping bag. Or, use an ice cream disher or even just a butter knife. Of course, a pastry bag works too.
Bonus points for dusting them with bacon bit “sprinkles.”
My recipes are all in a meal planner. Check it out!
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