Paleo/Gluten Free/Dairy Free
Cook time 1 hr
Hello and welcome to the first post of the ‘Goodness Green’ blog
It didn’t take long to think up my first content post in the recipe section as these meatballs are my signature dish! They’re truly and wholly all my own. I created the recipe for these ‘Mighty Meatballs’ when I was 18 years old. I had recently moved out of my parents house into my own beautiful town cottage and I guess in the realisation that I couldn’t be relying on mums cooking anymore, I had to make a fresh start to cook and look after myself. I looked through some cookbooks for inspiration and it was then I decided to figure out how to prep, cook and create all my meals. Over the years I’ve tweaked and adapted this meatball recipe and I’m happy to say this meal is one of my ultimate favourites.
This meal can be made as a meal prep for the week, you just need to double the ingredients.
All ingredients should be fresh and locally sourced to ensure the best flavours.
You’ll quickly discover here I don’t do anything processed, the cleaner and fresher the better!
The sauce is made from scratch. Yeah, it takes a little more time then opening a jar of tomato pre made pasta sauce but damm it tastes so good and its so much better for your body.
The sauce is actually very simple and easy to make so no excuses, read the recipe below to create and make!
- x4 Red peppers (capsicums)
- X2 medium white onions
- X2 garlics cloves
- X1 long red chilli
Cut all these up and place in the oven to roast at 200c for 30-40mins
- x1 tin of chopped tomatoes
- x2 tsp tomato puree
- X2 sprigs of thyme
- X2 springs of rosemary
- X2 stalks of oregano
When peppers, onion, garlic and chilli is charred and soft, leave to cool for 10mins before placing in a blender/food processor/smoothie maker with the tin of chopped tomatoes and tomato puree along with the fresh herbs. Fresh herbs are a natural anti inflammatory, plus they pack in so much flavour, and absolute must to the sauce.
Once blended into a smooth consistency, pour sauce into a large pan and add a handful of chopped, washed button mushrooms and fresh spinach leaves. Add cracked black pepper and rock salt to taste.
- 500g organic grass fed and finished or halal. We want beef cattle to be grass fed and finished as many cattle are fed grains toward the end of there life before slaughter to fatten them up, so don’t assume your meat is gluten free unless you know your meat has been fed only a natural diet of grass. Grass fed can essentially mean cattle were fed grass a only few times.
- X1 tbsp coconut/almond or cavassa flour
- X1 finely chopped red chilli
- X1 sprigs of thyme
- X1 springs of rosemary
- X stalks of oregano
- X1 tsp garlic powder
- Black pepper and rock salt to taste
- 1 tbsp coconut or avocado oil
- x1 pasture raised egg. We want pasture raised eggs as pastured raised chickens are the ONLY chickens on the market that eat a natural diet that chickens were designed to eat which is insects, worms and vegetable scraps. NOT CORN, so be aware if you are celiac. If your chicken eggs are eating corn and grains, so are you. Pasture raised chickens also have the most space to roam and forage unlike most ‘Organic’ and ‘free range’ chickens.
Mix all ingredients together in a bowl.
Now depending how MIGHTY you want these meatballs, you can roll them up into balls whatever size you like. Understand, the bigger the meatball the longer the cooking time in the pan.
Fry meatballs altogether in a large frying pan on a medium heat until browned.
Add to the sauce on a low heat when meatballs feel tender.
Allow sauce to simmer for around 10minutes to cook the remaining meatballs. Take the meatballs out earlier if you like them well done.
Serve and enjoy.
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