As mentioned in previous posts, the key to grub-tastic food is to use quality ingredients. For meat always choose grass-fed organic if your budget allows. The taste is unbeatable! For these greek-style meatballs, I bought lamb mince from my local butcher, although you could use beef mince if you prefer.
Serves 4. Prep time: 15 minutes. Cooking: 25 minutes
750g minced lamb or beef
3 courgettes, sliced into noodles (or spirilized)
2 tbsp coconut oil
1 free-range egg, beaten
3 garlic cloves, peeled and crushed
small handful of fresh parsley, finely chopped
small handful of fresh mint, finely chopped
1 tbsp dried oregano
2 tbsp tomato paste
Sea or rock salt and freshly ground black pepper
Preheat oven to 180°C / 350°F / Gas Mark 4
1. In a bowl, combine the minced meat, egg, parsley, mint, garlic, tomato paste, oregano, and season with salt and pepper to taste.
2. Mix together with your hands until everything is well combined.
3. Form the mixture into equally-sized meatballs using your hands or an ice cream scoop.
4. Put some kitchen foil onto a baking tray and place the meatballs on top. Bake for about 20-25 minutes until they start to brown.
5. Meanwhile heat the coconut oil in a small frying pan; about 5 minutes before the meatballs are fully cooked. Place the courgette noodles into the pan and cook, stirring continually for a couple of minutes.
6. Distribute the courgette noodles into bowls and place the meatballs on top.
NB. My husband grated Parmesan cheese over the meatballs but I went without. Using Parmesan, as far as I know, is perfectly fine on paleo as it’s low lactose. However, the choice is yours!
Get your hands messy! You can see the quality of this minced lamb is exceptional.
An ice cream scoop makes it easy to get the same sized meatballs . . . . . mostly!
Cooked to perfection after 25 minutes!
Another grub-tastic photo-opportunity ruined! I’d eaten half of it before taking this shot! Doh!