Primal Cravings: Your Favorite Foods Made Paleo by Megan McCullough Keatley and Brandon Keatley reflects one the latest trends in paleo and primal diet cookbooks: hardcover, coffee table worthy cookbooks with thick paper stock and gorgeous full color food photos accompanying every recipe.

I reviewed this book a few days ago. You can read my review here. This is not a rehash of the paleo and primal diet recipes you’ve seen on dozens of blogs. No, this book contains some innovative new twists on family favorites and culinary classics, all made paleo-friendly. Even if you don’t follow a paleo or primal diet, if you’re looking for wheat free, gluten free, grain free, bean and legume-free, corn-free, mostly dairy-free recipes, including sugar-free, low sugar, naturally sweetened desserts, you’ll find plenty to like about this new book put out by Primal Blueprint Publishing.

I’ve included my favorite recipe from the book below. I made it with ground dark meat turkey. I plan to make it again soon. Really delicious! I’m also giving you the chance to win a copy of this book. It’s easy and you can enter as many times as you like to increase the odds of winning.

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Deadline: Midnight, Sunday, October 29th, 2017.
Selection criteria: Random drawing
Note: Available only to U.S. residents.

Thai Chili Chicken Meatballs
Serves 6 to 8

I cooked these in my Cuisinart Convection Toaster oven, the perfect way to avoid overheating the kitchen. I found that the leftovers reheat well and also freeze well. They’re great over a colorful green salad with cilantro vinaigrette for lunch.

For the meatballs:
2 pounds ground chicken (ground turkey will work well, too)
2 tablespoons coconut flour
2 tablespoons fresh cilantro, chopped
2 eggs
2 tablespoons 100% fruit peach jam (try St. Dalfours, Bio Naturae, or Crofters)
1/2 teaspoon chili garlic sauce
Salt to taste (I suggest 1 teaspoon of finely ground Redmond Real Salt or Celtic Sea Salt)

For the Thai Chili Sauce:
1/2 cup 100% fruit peach jam (try St. Dalfours, Bio Naturae, or Crofters)
1/2 cup apple cider vinegar
1 teaspoon chili garlic sauce
2 tablespoons water
2 tablespoons fresh cilantro, chopped

• Preheat oven to 400 degree F. Line a baking sheet with parchment paper or use a silicone pat.
• In a large bowl, use your hands to mix together the meatball ingredients.
• Using your hand or a scoop, form balls roughly 1 1/2 inches in diameter and place on the baking sheet. Bake for 20-25 minutes.
• Meanwhile, combine the chili sauce ingredients in a saute pan. Cook over medium-high heat until the sauce starts to bubble.
• Place the chili sauce in a large bowl. Once the meatballs are cooked through, add them to the bowl of sauce and toss gently to coat.