Basic Meatballs (GAPS, Paleo, Egg Free, Gluten Free)
Serves 4
You’ll Need:
500g mince
1 tsp quality salt
1 tsp dried oregano (1 Tbsp fresh)
Method:
Either in a bowl or in a food processor add the mince, salt and oregano. Mix gently until well combined.
Roll into tablespoon sized balls, you should get about 16.
Warm a frying pan and add the meatballs, shake the pan every now and then to roll them around as they cook. They're done as soon as the inside is no longer pink (or cooked to your liking).
Serving ideas:
Make an open burger, shape into 4 large patties, fry until cooked and serve with your choice of salads, pickles and some homemade tomato sauce or guacamole.
Make meatballs in tomato sauce with a homemade tomato pasta sauce using sautéed onion and garlic, add tomato passata and some dried or fresh basil. Once simmering, turn down the heat and add the meatballs, pop a lid on and simmer for about 20min or until cooked through.
Lunchbox idea: Make Mexican meatballs using beef mince and adding 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp ground coriander to the mince mixture. Follow the recipe as stated then serve cold with some homemade guacamole and veggie sticks.
Freezer note: Meatballs can be made up to the end of step 2 and then frozen in an airtight container.
Budget Tip To stretch the meatballs further and up the fibre content, try adding some finely chopped veggies like carrot, onion or zucchini or even add a cup of mashed navy beans, if tolerated (not aip).
Vegetarian Swap mince for 3 cups cooked chickpeas and add 1 whisked egg and 1/2 cup almond meal. better baked in the oven
To pump up the nutrient density of this meal, buy mince that comes pre-ground with liver. good quality butchers will do this for you. chicken liver will have the mildest flavour.
