Low-Carb Bonfire Meatballs

Ingredients

• 2 tbsp extra virgin olive oil or ghee (30 ml)
• 1 medium brown onion (100 g/ 3.5 oz)
• 1 garlic clove
• 250 g ground pork (8.8 oz)
• 250 g ground beef (8.8 oz)
• 1 tsp paprika
• 1 tbsp freshly chopped oregano
• 1 tbsp freshly chopped thyme
• ¹/₂ medium zucchini, grated (100 g/ 3.5 oz)
• 1 tsp fresh lemon zest
• 1 small hot chile pepper, or to taste (7 g/ 0.3 oz)
• ¹/₄ cup sun-dried tomatoes in olive oil, chopped (28 g/ 1 oz)
• ¹/₈ tsp sea salt
• ¹/₄ tsp cracked black pepper
• 1 tbsp extra virgin olive oil (15 ml)
• ¹/₂ small red onion (30 g/ 1.1 oz)
• 2 garlic cloves
• 1 tin chopped tomatoes (400 g/ 14.1 oz)
• 1 ¹/₄ cups chicken stock (300 ml/ 10.1 fl oz)
• ¹/₂ small hot chile pepper (3 g/ 0.1 oz)
• 1 tbsp tomato paste (15 g/ 0.5 oz)
• 1 tbsp coconut aminos (15 ml)
• 1 cinnamon stick or 1/3 tsp ground cinnamon
• 1 tbsp balsamic vinegar (15 ml)
• pinch of salt, pink Himalayan or sea salt
• florets from 1 small cauliflower (500 g/ 1.1 lb)
• 1 tbsp ghee or virgin coconut oil (15 g/ 0.5 oz)
• pinch of salt, pink Himalayan or sea salt
• 2 tbsp flaked almonds (12 g/ 0.4 oz)
• 2 heaped tbsp yoghurt, sour cream, or coconut yogurt for dairy-free (60 / 2.1 oz)
• 3 sprigs chopped fresh coriander
• pinch cracked black pepper

Instructions

1. 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.
2. 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.
3. Remove the stalk and seeds from the chilli, finely chop.
4. 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.
5. Mix well and shape into meatballs about 3 cm in diameter to make about 26 meatballs (4 meatballs per serving).
6. Make the sauce. Peel and chop the red onion and garlic. Remove the stalk and seeds from the pepper and chop into small chunks.
7. 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 it’s a nice thick concentrated sauce.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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 (per serving)