Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 red capsicum, seeded & finely chopped
- 1 small red onion, finely chopped
- 3 garlic cloves, finely chopped
- 6 olives, pitted & chopped
- 1 red chilli, seeded & finely chopped (optional)
- 500g minced angus beef
- 2 eggs
- ½ cup almond meal or ground cashews
- 2 tsp ground cumin
- 1 tbsp paprika
- Sea salt & freshly ground black pepper, to taste
- 2 tbsp coconut oil
- 2 carrots, finely chopped
- 2 celery stalks, thinly sliced
- 1 turnip, diced
- 2 cups beef or chicken stock
- 1 tin tomatoes, diced
- 2 tbsp coconut aminos
- 1 tsp lime zest
- 1 tsp lime zest
- Coriander leaves, to serve
- 1 avocado, peeled & sliced
Method
- In a bowl, combine the capsicum, onion, garlic, olives and chilli.
- Stir in the meat, eggs, almond meal, spices, salt and pepper. Roll the mixture into walnut-sized balls.
- In a large saucepan over medium-high heat, melt half the coconut oil and sauté́ the carrot, celery and turnip for 10 mins until golden.
- Add the stock, tomatoes, coconut aminos, lime zest and juice and bring to the boil. Let simmer for 10–15 mins or until the vegetables are cooked through.
- In a frying pan over medium–high heat, melt the remaining oil. Working in batches, cook the meatballs until browned.
- Let simmer with the lid on for 15–20 mins.
- Divide meatballs between bowls. Ladle over the vegetable stew and garnish with coriander, avocado slices and a dash of coconut milk if using.
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