Obviously, most meatball recipes are carb-free – but these ones are so satisfying and filling you don’t even need the spaghetti! Phil brought me back this bowl from Barcelona when he went to visit (we weren’t dating), but he knew of my passion for collecting crockery from all over the world, as long as they contain the colour navy.

500g lean beef (or lamb or chicken or quorn) mince
1 onion
2 garlic cloves
1/2 bunch of coriander
2 tsps smoked paprika
1 tblsp oregano
1-2 tsps chilli flakes (or more if you fancy)
1tsp coconut oil

Can on tomatoes
Vege stock
Coriander to serve

In your food processor blitz all the ingredients, except the meat. Once sufficiently blitzed, get your hands dirty by mixing the herb/mushroom mush in with the meat and roll into balls and fry in a pan of coconut oil.

Once browned on the outside (they will cook through as the sauce simmers, so don’t panic too much) add chopped mushrooms until they are browned. Next add the can of tomatoes and vege stock (you can add tomato paste at this point too, I didn’t have any left) and let it all simmer for 10-15 minutes or until the sauce thickens and the meatballs have absorbed the scrummy sauce. Season with salt and pepper, serve, and sprinkle with chopped coriander or basil.

We eat this between two of us, it’s filling and very satisfying.

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