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Home Ground Beef Recipes / Beef Mince Recipes

Best Paleo Moussaka Recipe

best_paleo_moussaka_recipe

Picture of the Best Paleo Moussaka Recipe ready to serve.

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Paleo Moussaka is one of my all-time favorite ground pork and beef comfort foods. Chalk it up to being Eastern European (this is a Greek-style dish), or that I was raised on meat, potatoes and salad sort of meal routine (which sub white with sweet potatoes) I still seem to eat most of today!

Paleo Moussaka was something that Mom would make on a Sunday, we’d have a family dinner, and there’s usually leftovers for the next day.

It takes a good hour or so of work, but oh man, is it worth it. The simplicity of the flavors and heartiness of the ingredients is perfect for a cold day.

best_paleo_moussaka_recipe

Best Paleo Moussaka Recipe

Eleanor CraigEleanor Craig
The simplicity of the flavors and heartiness of the ingredients of tis Paleo Moussaka Recipe is perfect for a cold day.
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Greek
Servings 4 people
Calories 634 kcal

Ingredients
 
 

  • pork mince½ pound ground pork (minced pork)
  • Raw meat mince½ pound ground beef (minced beef)
  • sausage½ pound sausages - choose an all-natural dried spicy
  • Ripe yellow onion on a white background1 medium yellow onion
  • garlic2 cloves garlic
  • Celery isolated on white background. top view1 stalk celery
  • pasta sauce or marinara sauce300 milliliter Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America)
  •  
    1 large yam
  • chicken egg3 medium eggs
  • coconut oil2 tablespoons coconut oil
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper
  • Turmeric powder in plate½ teaspoon turmeric
  • parsley on white background½ teaspoon parsley
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano

Instructions
 

  • Preheat the oven to 400°F.
  • In a deep skillet, melt 2 tablespoons of coconut oil over medium heat.
  • Finely chop the onion and celery sticks and mince the garlic cloves.
  • Add the onion to melted oil and saute for 3-4 minutes until translucent.
  • Add in the garlic and spices, mixing for 1-2 minutes over med-high heat.
  • Put back to medium heat and add in the meats and celery sticks.
  • Cook for 7-8 minutes until most of the meat has cooked through and is no longer pink.
  • Add in the tomato sauce and chopped sausage bits and bring to a simmer.
  • Let simmer, stirring often, for another 5-7 minutes.
  • Wash the large yam and without peeling, cut the entire yam into ¼ inch thick circular pieces.
  • In a large baking dish, pour ¼ of the meat mixture, then a layer of yam circles.
  • Add another ¼ of meat mixture, then a yam layer.
  • Repeat twice until the top layer is all yam.
  • Whisk together 3 eggs in a bowl, and pour over the top layer of yams.
  • Cover with aluminum foil and put into the oven for 30-35 minutes.
  • Check with a fork that the yams are soft and cooked through at the 35-minute mark, then remove foil and cook for another 5-7 minutes – careful not to burn the top layer!
  • Remove from the oven and allow to stand for 5 minutes.
  • Cut with a sharp knife into 8 evenly sized pieces, and dish out using a spatula or large serving spoon. Serve & Enjoy!

Nutrition

Calories: 634kcalCarbohydrates: 22gProtein: 38gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 241mgSodium: 987mgPotassium: 854mgFiber: 3gSugar: 4gVitamin A: 575IUVitamin C: 9mgCalcium: 74mgIron: 5mg
Have you tried this recipe?Please leave a rating and comment.
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