Hans' Meatballs
---------------
Usually you fill in some bread crums in meatballs, but thats not for us.
So I used some fine grated carrot instead:
0.5 kilo ground meat (I have used both elk and beef)
1 ordinary sized carrot (not too big)
1 small onion (fresh ones including green stalk is best)
1 egg
spices as you wish

Grate the carrot fine, chop the onion in a food processor (blender)
and then pour in the other things. Mix. Make balls (the mix is quite
wet and loose, so this is smeary). Fry. Eat & enjoy!
From Hans 


Just Plain Chili
----------------
2 pounds of lean ground beef
1 bell pepper
6 cloves garlic
2 Tbsp olive oil
fresh ground pepper to taste
3 Tbsp cumin, or to taste
1 1/2 Tbsp chili powder, or to taste
1 can tomatoes (28-32 oz)

Light coals in grill. While coals are setting, 30-45 minutes, form ground
beef into large patties. Clean, deseed, and chop the pepper. Mince garlic.
In a large deep-shouldered skillet, heat olive oil, milling in fresh pepper
to taste. Add bell pepper and sauté 5-7 minutes. Turn heat off and stir in
minced garlic. Grill patties over coals until medium rare, no more than 5
minutes on each side. Turn heat on high under skillet and place patties in
skillet with garlic, oil, and pepper mixture. Break up patties into small
pieces with spatula and brown meat thoroughly. Add tomatoes. Mash and break
up tomatoes with spatula, and mix in thoroughly. Add enough water to cover
all ingredients, reduce heat to low, and let simmer 2 hours or more.
From _Jack's Skillet_ by Jack Butler.


Paleo-Chili
-----------
2 lbs ground buffalo
1 cup chopped onion
3 cloves chopped garlic
2-4 Tbs fat (I use pork fat)
2 cups canned chopped tomatoes (I use organic such as Muir Glen)
4 Tbs chile powder
1 teaspoon dry oregano
1 teaspoon ground cumin
1 teaspoon salt
1 cup water

Brown ground buffalo with chopped onion and chopped garlic, in fat. Then
add chopped tomatoes, chile powder, oregano, cumin, and salt. Add water,
then simmer the mixture for at least two hours, until the meat is very
tender and the tomatoes pretty much cook into the sauce. Four hours is not
too much, but check to make sure it does not go dry.

The better the chile powder you use, the more sensational the stew.
Native Seeds/SEARCH has the best chile powders I've ever tasted.
They sell them by mail order.
From: Lynnet Bannion on the PaleoFood list


Paleo-Chili
-----------
Brown 2 lbs of ground beef in a wide skillet (keep poking at it with a
    spatula to help separate it) I use 85% lean beef (its cheaper) after
    the meat is done, or at least no longer pink, pour out the grease.
    Since I use an iron skillet I can make use of the built-in spout. I
    hold the meat in the skillet with my bacon press
Pour grape juice or red wine in (probably 1 cup) when I pour it in, the
    level of liquid only reaches about half the height of the meat.
Sprinkle Ground Red pepper on the top. I usually cover the whole surface- I
    like it hot
Sprinkle dried onion bits all over the top too. Fresh will work, but I use
    dried so I won't have to chop it up. They will re-constitute in the
    moisture anyway.
Let it cook down a bit, but don't let the juice or wine caramelize and
    burn.
Pour in a medium size jar of tomato sauce. I think it's 24oz. I use
    '8-ingredient mushroom tomato sauce' from Whole Foods. If you smell it,
    you'd swear it was homemade. This is good since you don't have to
    actually make it yourself.
Stir it up- medium heat is ok. If you don't want to mess with it, put it on
    low for 45 min. Regardless, Let it cook down UNCOVERED until it is
    think enough to eat with a fork.
From: Ryan Hughes on the PaleoFood list


Burgers: Ground beef (chuck), ground pork, and ground turkey
------------------------------------------------------------
Mix with 1 egg, granulated garlic, any other spices you want and _lots_ of
Ray's Barbeque sauce. Form into burgers and cook in the Foreman grill if
you have it and fry or bake if you don't. Top with mayo, bbq, guacamole,
onion... whatever. I thought just plain was great. It was the combination
of the three meats and the bbq sauce that made them so special.
From Beverle Sweitzer 


Steak Tartare or Cannibal Canapés
---------------------------------
4 pounds fresh ground round steak
2 cups finely chopped onions
1 cup finely chopped parsley
3 oz. jar of capers
pepper to taste

Mix ingredients together, pack into a bowl. Cover and let stand in
refrigerator for 1 hour before serving. Turn upside down on a platter to
serve.
From Mrs. Edward D. French in _Seasoned in Sewickley_


Tartare with Ground Beef
------------------------
Approximately:

1/4 lb ground beef
some crushed garlic to taste
1 raw egg,
capers if you dare,
Sea salt (optional)
anchovies, if you really dare
diced sweet onions (Vidalia if you can get them) or red onions

Then smoosh it all together - it helps to mix everything but the meat
together and add the meat in small clumps. You can eat it plain or with
romaine lettuce leaves. Roll it up and have a "burrito"! 
From: Louise Anderson on the PaleoFood list


Casual Joe 
----------
Brown and crumble some ground beef with chopped onions and garlic (about
an onion to a pound or a bit more of beef.) Pour off the excess grease,
stir in a package of chopped spinach, cooked and well drained. Then
stir in 3 or 4 beaten eggs, and stir until eggs are set. I don't even
like spinach and I love this dish!
From Dana 


Sloppy Joes
-----------
There is a chili recipe in Neanderthin. When I make it, I pile it on top of
lettuce and make kind of a taco salad type thing. You can add what ever
else you want on top of that, onions, tomatoes etc etc.


Sloppy Joes
-----------
Sauté until tender:
2 tbs. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced

Add to the pan:
1 lb. ground beef, crumbled

Continue cooking and stirring until the beef starts to brown.  Then stir
in:
2 cups of your favorite tomato sauce
1 Tbs. chili powder
1/2 tsp. cumin powder


Paleo Meat Loaf
---------------
Using your favorite meatloaf recipe, substitute the bread or oats for
cabbage. I mix all my spices, egg, onion etc into the meat first. Then
chop up the cabbage (about a half head) and mix that into the meat mixture,
then bake. It's good with Ray's BBQ sauce mixed in it too.
From Patty 


Red Suit Chili
--------------
-6 lbs ground meat browned and drained
-16 oz can tomato sauce
-12 oz V8 juice
-3 TBL Chili Powder (Kathleens called for 1/2 cup for 3 lbs,
 so spice to your own taste - me?  I'm chicken, 3 TBL was enough,
 might go to 4)
-at least 1/2 - 1 tsp of the following, but I just dumped into the mix:
 dried chopped onion, garlic powder, oregeno (didn't have any, used basil),
 paprika, cumin
-enough water to make it juicy (matter of preference)

Simmer together for at least 1/2 hour (the longer the better). Serve with
salsa and or guacamole.
From Elsa 


Indian Stuffed Peppers
----------------------
2 red and 2 green peppers (large)
5 Tbsp olive oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
12 oz ground beef
1 can (400 gr) tomatoes, keep the liquid
salt

Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices
and cook 2 minutes. Add the gound beef and cook well. Add the salt and cook
a minute.

Cut the top of each pepper, remove the seeds and the ribs inside. Fill them
with the beef mixture.

Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.

Cover the pot, bring to boil and simmer for 40 minutes.
From: demers@ere.umontreal.ca (Demers Serge)


LC stuffed peppers
------------------
I know this is an oxymoron because peppers are sort of high carb, but
everything else in them isn't! I made this up and we ate them and we all
loved them! You could use this filling for stuffed cabbage too, the
cauliflower and mushrooms replace the rice normally used. (For those that
enjoy stuffed grape leaves, you can make those too!)

2-4 medium red, green, or yellow peppers cut in half
1 lb ground beef
1 cup whole mushrooms
1 cup cauliflower
1 clove fresh garlic
1/4 yellow onion
1 large can chopped whole peeled tomatoes
2-3 cups beef broth

In skillet, brown ground beef. While that is cooking, microwave cauliflower
until it breaks up easily. Chop onion, garlic, set aside.
Process cauliflower and mushrooms in food processor, set aside. Drain
ground beef when it is cooked thoroughly, add onion/garlic mixture and the
seasonings and brown them a little with the meat. Add the
cauliflower/mushroom mixture, simmer a few minutes on low. Place peppers in
microwave and zap for 10 to 15 minutes to partially cook. In large baking
pan, place peppers and fill with meat mixture. Mix broth with remaining
peeled/diced tomatoes, pour over peppers. Cover and bake for about an hour
on 375 degrees. Serve hot with salad on the side and a cool glass of water.
From: http://lark.cc.ukans.edu/~lash/recipes/
Adpated by Patti Vincent