Ingredients (Serves 4)
500g pork or beef mince
90g brown onion, very finely chopped
60g carrot, peeled and finely grated
2 garlic cloves, minced
1 tsp dried oregano
½ tsp sea salt
1 tsp ground black pepper
2 tsps ghee or avocado oil
For the tomato sauce:
2 tsps ghee or avocado oil
5 fresh basil stalks, chopped
90g brown onion, finely chopped
1 garlic clove, peeled and crushed
1 tsp sea salt
1 tsp ground black pepper
2 tsps balsamic vinegar
400g tinned chopped tomatoes
100ml cold water or red wine
A few fresh basil leaves to garnish
Nutrition:
Per Serving: 259 Calories, 11g Carbs, 29g Protein, 11g Fat
Preparation:
Place the mince, onion, carrot, garlic, oregano, salt and pepper in a large bowl
Mix well with clean hands
Scoop out the mixture, 1 tbsp at a time and shape into 24 small balls
Heat the ghee/oil in a large frying pan or saucepan over a medium flame
Add the meatballs and fry for 5 minutes, turn frequently until lightly browned all over
Transfer them to a plate and set aside
Remove and discard any debris from the pan
To make the sauce, add the ghee/oil to the pan and heat over a medium flame
Add the basil stalks and fry for 2 minutes, stirring until fragrant
Add the onion and fry for 4 minutes, stirring frequently
Add the garlic and fry for 1 minute, stirring frequently
Stir in the tomatoes, water, salt, pepper and balsamic vinegar
Simmer for 5 minutes
Add the meatballs and partially cover with a lid
Simmer for 20 minutes, stirring occasionally
Remove the lid and simmer gently for 15-20 minutes
Add a little extra water during cooking time, if the sauce becomes too dry