AIP Greek Meatballs with Beet and Carrot Sauce
Ingredients:
Beet and Carrot Sauce
- 1 tbsp Olive Oil
- 1 Carrots large, peeled, and finely diced
- 2 Beets medium, peeled and finely diced
- .5 tbsp Apple Cider Vinegar
- 1 tbsp Honey
- 2 tbsp Fresh Mint finely chopped
- 1 tsp Dried Oregano
- .5 tsp Sea Salt
- 1 c Water
Meatballs
- 1 lb Ground Beef or lamb
- 4 tsp Dried Oregano
- 4 tbsp Fresh Mint finely chopped
- 2 cloves Garlic minced or pressed
- .5 tsp Sea Salt
- .25 c Olive Oil for frying
Instructions:
Sauce
- Add the tablespoon of olive oil to a large frying pan and fry the diced carrots and beetroot, cooking over medium heat until slightly caramelized and softened. Add water and bring to a simmer, covered, over very low heat for 1 hour.
- When the vegetables are completely softened, remove from the heat and stir in the vinegar and honey. Adjust the seasoning with salt, if needed and stir in the herbs.
- Allow to the sauce to cool, then place in a food processor or blender or use an immersion blender to blend everything to a smooth sauce. Then return the sauce to a clean pan and gently reheat.
Meatballs
- Combine the ground meat with the herbs and garlic. Season the mixture with salt. Form the mixture into small meatballs. Set aside in the fridge until the sauce is finished.
- Heat the olive oil in a large frying pan and cook the meatballs (in batches) until they’re browned. Then add the meatballs to the sauce and cook for 10-15 minutes.
- Serve with cauliflower rice and garnish with any leftover mint leaves.
Nutrition
Calories: 486kcal | Carbohydrates: 11g | Protein: 21g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 705mg | Potassium: 510mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2680IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg
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