Thursday, 6 October 2011

Lamb Meatballs and Paleo "Pasta"

Autumn is most definitely here and the windy cool weather and shorter evenings are beginning to advance.

Autumn for me means hot soups, casseroles and stews. Ultimate comfort foods! 

I can't wait to get stuck into some new recipes and I think I deserve some baked good next week as I refrained from baking this week. 

Anyway, this recipe is very easy and nothing fancy, but it proves that even good family favourites can be Paleo-ised to keep the whole family happy! 

For the Meatballs: 
To make 8 large meatballs (to serve 3/4 people) 
1lb of minced lamb (or other meat)
1 large egg
Sat & pepper
1tbs fresh rosemary
1 tbs fresh thyme
1 tbs dried garlic
3 tbs olive oil
For Meat Pasta Sauce:
2 tbs olive oil 
250g plum tomatoes, chopped
100ml of water 
3 tbs tomato puree
1/2 red pepper, chopped. 
1 onion, chopped
4 x garlic, chopped
2 tbsp dried Italian Herbs
2 tbsp fresh basil 

To Make The Meatballs: 
Mix all the ingredients in a bowl (except oil) and form into meatballs. 
Place in the fridge until needed.
To Make The Sauce: 
Heat the oil in a pan and add the garlic and onions, stir for 3-4 minutes until just translucent. 
Add the chopped tomatoes, peppers and water and bring to simmer.
Simmer until the tomatoes begin to break down. 
Add the puree, herbs, salt and pepper and sugar.
Bring to simmer and reduce heat.
Cook for 25-30 minutes on a low-medium heat until the tomatoes have broken down.
Check for seasoning. 

In the meantime add remaining oil in another large pan and add the meatballs. Brown on all sides. 
Add the tomato sauce to the pan with the meatball, bring to the boil, reduce to simmer and cover. 
Cook for 25 minutes or until the meat is cooked through. Check regularly and add more water if needed. 

Serve with courgette pasta (shred 1-2 courgettes and steam for 2 minutes before serving) 

And that is it! A guaranteed family favourite! 

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