Low-Carb Greek Soutzoukakia Meatballs

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash and chop the herbs and mash the garlic. Finely chop the onion and place half of it in a separate bowl.

Step 2Place the meat, egg, cumin, mashed garlic, chopped herbs, half of the onion, salt and coconut flour into a bowl and mix well using your hands.

Step 3Create about 20 small meatballs (about 31 g/ 1.1 oz each) and place them in a cast iron skillet or on a baking sheet greased with half of the ghee or coconut oil. Place in the oven and cook for 20-25 minutes.

Step 4Meanwhile, prepare the tomato sauce. Roughly chop the tomatoes and drain the olives.

Step 5Grease a pan with the rest of the ghee or coconut oil, add the remaining onion and cook until slightly browned.

Step 6Add the chopped tomatoes, tomato purée, vegetable stock (or bone broth) and season with salt. Cook for about 5 minutes.

Step 7Add the ground chia seeds for thickening the sauce and mix in well.

Step 8Add the kalamata olives and stir in well. Take off the heat.

Step 9When the meatballs are done, remove from the oven.

Step 10Add the tomato sauce and cook for 5 more minutes.

Step 11When done, serve with zucchini noodles aka "zoodles" briefly fooked for 2-5 minutes (I use this spiralizer to make them). I also recommend you check Mellissa's website The Clothes Make The Girl. She has revealed the secret to make "zoodles" al dente and not loaded with water - ingenious!

Step 12You can try this meal with crumbled feta on top. Enjoy!