For the Meatballs - To make 12 (big meatballs)
2lbs (900g) Lean mince
1 small red onion (chopped)
1 clove of garlic (crushed)
1 courgette (grated, optional)
Salt & Pepper
I always add some form of greens to my homemade burgers or meatballs so I grated a courgette into the mince, added the chopped red onion, minced garlic, salt & pepper to taste then crack in one whole egg to help bind the mixture together. Get your hands into the bowl and and mix everything really well. This also helps to make the meatballs nice and tender. Shape into balls and chill in the fridge for about an hour.
1 teaspoon coconut oil
1 Red Onion
Crushed garlic (1 or 2 cloves)
Italian Herbs (1 tablespoon)
Tomato Puree (4 tablespoons)
Red Cabbage (about half a head, chopped)
Worcestershire Sauce ( 2 tablespoons)
1 tin of chopped tomatoes
Salt & Pepper (to taste)
Optional - Cheddar/Parmesan/Feta
Heat the coconut oil in a large pan at a med/high heat. Add the onion and cook for approx 2 mins. Add the garlic and cook for a further minute. Add the Italian herbs, tomato puree and the meatballs. Brown the meatballs lightly. Add the red cabbage, Worcestershire sauce and the tin of chopped tomatoes then season with salt & pepper to taste. Turn down the heat to medium and let simmer for 15-20mins. Sprinkle with cheese if you so wish and serve. And that's it...They are so simply to make and taste even better the 2nd day.
For Paleo people don't add the cheese and I think it's pretty much 100% Paleo. Serve with a salad or fresh vegetables.
For Slimming World people you might have to switch out the coconut oil for olive oil. You can add pasta or a little Garlic Bread.
Thank you for reading.