Bacon Meatballs and Arugula Salad

Start of the new year, it is. And like most other people I know, I picked up a few pounds over the holidays. The frigid winter air has cost me my morning walk routine, so there went my 400-calorie burn every morning. Then the holidays fell during the week, which interrupted my daily noon workouts at CrossFit Edina.

So it's the first Monday in January and it is time to climb back on the "Paleo Only" bandwagon. So I'm going to share my Bacon Meatball and Arugula Salad recipe with you. It's a Paleo perfect way to enjoy a Spaghetti and Meatball dinner...without the pasta penalty. This recipe serves four and takes about 45 minutes from start to finish.

INGREDIENTS

For the Meatballs

4 strips thick-cut bacon, diced

1/2 cup diced onion

2 cloves garlic, minced

1 lb ground beef (grass-fed preferred)

1/2 cup dry bread crumbs

1 tsp paprika

1 tsp Kosher salt

1 tsp pepper

2 eggs, beaten

For the Salad

8 to 10 ounces of arugula leaves

1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil

2 tablespoons reserved bacon drippings

DIRECTIONS

1. Preheat oven to 350º.
2. Cook bacon in skillet until starting to crisp, about 4 minutes. Remove and set on paper-towels. Reserve 2 tablespoons of drippings for dressing.
3. Using the remaining bacon drippings, sauté onions until soft, about 3 minutes. Add garlic and sauté 30 seconds.
4. Combine bacon, cooked onion mixture, ground beef, bread crumbs, paprika, salt and pepper in a large bowl. Stir in beaten eggs. Mix well.
5. Form mixture into golf-ball size meatballs. Place meatballs on a broiler pan and bake in the oven for 30 minutes.
6. While meatballs are baking, make dressing. Combine, mustard, anchovy paste, vinegar, olive oil and bacon drippings. Whisk to mix.
7. When meatballs are done, add arugula to a large salad bowl. Whisk the dressing and add to the bowl. Toss to mix and then divide arugula among serving plates. Add 2-3 meatballs to each plate and serve.

Wine pairing: Pinot Noir