Low-Carb Bonfire Meatballs

 

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4 from 112 votes

Low-Carb Bonfire Meatballs

45 minutes
Calories 370kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil (or ghee, 30 ml)
  • 1 yellow onion (or ghee, 30 ml)
  • 1 garlic cloves
  • 250 grams ground pork (or ghee, 30 ml)
  • 250 grams ground beef (or ghee, 30 ml)
  • 1 teaspoon paprika
  • 1 tablespoon oregano (or ghee, 30 ml)
  • 1 tablespoon thyme (or ghee, 30 ml)
  • 1/2 medium zucchini (or ghee, 30 ml)
  • 1 teaspoon lemon zest (or ghee, 30 ml)
  • 1 hot pepper (or ghee, 30 ml)
  • 1/4 cup sun-dried tomatoes (or ghee, 30 ml)
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon extra-virgin olive oil (or ghee, 30 ml)
  • 1/2 red onion (or ghee, 30 ml)
  • 2 garlic cloves
  • 1 can chopped tomatoes (or ghee, 30 ml)
  • 1 1/4 cups chicken stock (or ghee, 30 ml)
  • 1/2 hot pepper (or ghee, 30 ml)
  • 1 tablespoon tomato paste (or ghee, 30 ml)
  • 1 tablespoon coconut aminos (or ghee, 30 ml)
  • 1 cinnamon sticks (or ghee, 30 ml)
  • 1 tablespoon balsamic vinegar (or ghee, 30 ml)
  • 1 pinch salt (or ghee, 30 ml)
  • 1 cauliflower (small
  • 1 tablespoon ghee (or ghee, 30 ml)
  • 1 pinch salt (or ghee, 30 ml)
  • 2 tablespoons sliced almonds (or ghee, 30 ml)
  • 2 tablespoons yogurt (or ghee, 30 ml)
  • 3 sprigs fresh coriander (or ghee, 30 ml)
  • 1 pinch cracked black pepper

Instructions

  • Make the meatballs.
  • Peel and chop the onion and garlic.
  • Grate the garlic and squeeze out the excess water from the zucchini, either using a muslin cloth or option to simply use your hands.
  • Heat 1 tablespoon of olive oil in a saucepan.
  • Add the brown onion and sauté on a medium/ low heat for 2 minutes until soft.
  • Add the garlic and fry for 1 further minute.
  • Turn off the heat.
  • Remove the stalk and seeds from the chilli, finely chop.
  • Add the pork, beef, grated courgette, onion and garlic mix, paprika, chopped oregano and thyme leaves, lemon zest (leave a pinch to sprinkle on top at the end), chilli, chopped sun dried tomatoes and a good pinch of salt and pepper to a mixing bowl.
  • Make the sauce.
  • Peel and chop the red onion and garlic.
  • Remove the stalk and seeds from the pepper and chop into small chunks.
  • Add 1 tablespoon of olive oil to a pan.
  • Sauté the onion and peppers on a medium-low heat for 1 minute then add the garlic for 1 further minute.
  • Add the tinned chopped tomatoes, tomato paste, coconut aminos, cinnamon stick, balsamic, a pinch of salt and pepper and the chopped chilli.
  • Start with 1 and add more if you prefer it really spicy.
  • Simmer on a medium-low heat for about 30 minutes until its a nice thick concentrated sauce.
  • Heat a tablespoon of olive oil in a frying pan.
  • Add the meatballs and fry for about 10 minutes, turning regularly, until brown and cooked through.
  • Alternatively, you can bake in the oven at 180 °C/ 355 °F, fan assisted, for about 25 minutes, turning half way through cooking.
  • Make the cauliflower rice.
  • Remove the stalk and leaves from the cauliflower.
  • Blitz the cauliflower florets in a high speed food processor until it resembles a rice consistency.
  • Heat the ghee or coconut oil in pan.
  • Fry the cauliflower rice with a pinch of salt on a medium heat for 3 minutes until it softens and starts to crisp.
  • Placed the ground almonds on a baking tray and toast in the oven for 4 minutes until golden.
  • Remove from the oven and allow to cool.
  • To serve, plate the cauliflower rice and top with the Bonfire Meatballs, yogurt or sour cream and a sprinkling of fresh coriander, toasted almond flakes, cracked black pepper and lemon zest.
  • Eat immediately or let it cool down and store in the fridge for up to 4 days.

Nutrition

Calories: 370kcal

Originally posted 2019-02-20 17:51:36.

Article Categories:
Breakfast

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