Meatballs – Paleo, LCHF, Gluten Free
When I have a craving, provided its not a craving for Tim Tam cancer sticks (which never EVER happens by the way), I like to listen to my body.
This week my craving has come in hard and fast…
Its something about the comfort factor of having a bowl of warm meatballs, with a nice glass of red wine as you lay naked by the fireplace on your fluffy sheepskin rug.
Ok…maybe not quite, but thats what I feel like when I eat them.
Try out the recipe guys and let it transport you to my fantasy of meatballs and fireplaces…
- 1 kg beef mince, grassfed
- 2 Cups baby spinach leaves
- 3 large cloves garlic
- 2 eggs, free range, pasture raised
- 3/4 - 1 Cup almond meal
- 1 Cup Parsley
- 1 Brown onion
- Sea Salt, approx 1 - 2 tablespoons
- 1 700g Jar Tomato passata (unsweetened, no crap added - just tomatoes!)
- 1/4 Cup Tomato paste
- 1/2 Cup Water (to thin sauce if required)
- Oregano, dried
- 1. Preheat your oven to 180 degrees Celsius
- 2. In the food processor add the onion, parsley, spinach and garlic and process to finely chop all together
- 3. In a large bowl, add the mince and the herb/spinach together using your hands and squeeze the juicy goodness together between your fingers. Don't forget to add the salt now!
- 4. Again using your hands, roll balls just larger than the size of a golf ball and put aside. I made about 28 balls from 1kg of meat.
- 5. In a metal tray lined with a wire rack (to catch the fat drips) place your balls and bake for 35 - 40 minutes or until lightly browned.
- 6. Meanwhile, in a pot add your sauce ingredients and heat.
- 7. When the balls are ready, add to your sauce and simmer on low for at least 5 minutes to soak up the sauce making sure they stay nice and tender
- 8. Serve as is with sauce in a bowl or add some zoodles (thinly sliced zucchinis)
- Serve with a glass of red wine and a sheepskin rug. PERFECTO!