PREPARATION TIME: 10 mins

COOKING TIME: 20 mins

SERVES: 1

 

INGREDIENTS:

  • 300g Lamb mince
  • Half a small onion – diced finely
  • 1 tbsp ground almond flour
  • 1 garlic clove – crushed
  • 1 eggs whisked
  • 1 tsp italian herbs
  • 1 tbsp parsley
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • Basil – shredded

Tomato sauce:

  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 tsp pepper
  • 1 garlic clove – crushed
  • 200g tin of chopped tomatoes
  • 1 tbsp sun-dried tomato paste
  • 50ml vegetable stock

 

METHOD:

  1. Start by making the meatballs. Get a large bowl and add the lamb mince to it and mix in the garlic, almond flour, egg and diced onion. Combine all together using your hands.
  2. Add the tomato paste, Italian herbs, basil and parsley – again combine with your hands
  3. Roll the mixture in the palm of your hand, into approx 5-6 balls, and set them aside.
  4. For your tomato sauce, heat a frying pan over a medium heat and add the olive oil.
  5. Once it’s hot add in the garlic and cook until golden
  6. Add the chopped tomatoes and sundried tomato paste and stir all together with a wooden spoon.
  7. In a separate frying pan add 1 tbsp olive oil over a high heat. Add the meatballs, cooking until brown all over – roll over with a wooden spoon every minute or so untill all sides are evenly browned.
  8. Pore in the tomato sauce, vegetable stock.
  9. Reduce heat to a simmer, cover with a lid and cook for 10 minutes
  10. Remove lid, stir and cook for a further 5 minutes
  11. Serve with some coriander leaves

 

Suggestion: serve with a side of cauliflower

 

Italian Lamb Meatballs
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 300g Lamb mince
  • Half a small onion - diced finely
  • 1 tbsp ground almond flour
  • 1 garlic clove - crushed
  • 1 eggs whisked
  • 1 tsp italian herbs
  • 1 tbsp parsley
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • Basil - shredded
Tomato sauce:
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 tsp pepper
  • 1 garlic clove - crushed
  • 200g tin of chopped tomatoes
  • 1 tbsp sun-dried tomato paste
  • 50ml vegetable stock
Instructions
  1. Start by making the meatballs. Get a large bowl and add the lamb mince to it and mix in the garlic, almond flour, egg and diced onion. Combine all together using your hands.
  2. Add the tomato paste, Italian herbs, basil and parsley - again combine with your hands
  3. Roll the mixture in the palm of your hand, into approx 5-6 balls, and set them aside.
  4. For your tomato sauce, heat a frying pan over a medium heat and add the olive oil.
  5. Once it’s hot add in the garlic and cook until golden
  6. Add the chopped tomatoes and sundried tomato paste and stir all together with a wooden spoon.
  7. In a seperate frying pan add 1 tbsp olive oil over a high heat. Add the meatballs, cooking until brown all over - roll over with a wooden spoon every minute or so untill all sides are evenly browned.
  8. Pore in the tomato sauce, vegetable stock.
  9. Reduce heat to a simmer, cover with a lid and cook for 10 minutes
  10. Remove lid, stir and cook for a further 5 minutes
  11. Serve with some coriander leaves

 

 

Paleo Diet Starters Guide

Paleo-diet-starters-guide-ebook

Subscribe to get our free guide by email.

Powered by ConvertKit