Paleo 'Spaghetti' and MeatBalls

Paleo 'Spaghetti' and MeatBalls

An Autoimmune Paleo (AIP) diet can mean looking for new way to create your favourite foods, and with tomatoes and pasta off the menu this fabulous recipe certainly hits the spot.Meatballs

Mickey Trescott has a wealth of 'clean' and satisfying recipes available in The Autoimmune Paleo Cookbook. Discover more at http://autoimmune-paleo.com

We had a great cook-up in the kitchen with these recipes and the Nomato Sauce was a real eye-opener. If you think eating for your health is bland, think again, and take a peak inside Mickey's cookbook.

Ingredients

  • 2lbs grass-fed ground mince beef
  • 1 tbsp minced fresh rosemary
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh sage
  • 1tsp sea salt
  • 2tbsp solid cooking fat
  • 1 recipe Nomato Sauce*
  • 4 courgettes - spiralized or cut into noodles
  • fresh basil (garnish)
  • Lemon Zest (to garnish)

Method

  1. Combine the mince beef, herbs and salt in a bowl.
  2. Form into large (2"-3" round) meatballs
  3. Heat 1tbsp cooking fat in a large skillt on a medium heat. Add the meatballs one at a time and brown all over, turning gently.
  4. Add the Nomato Sauce (recipe below) - lower heat and simmer for 10 - 15 minutes until thoroughly cooked through.
  5. Meanwhile heat the remaining cooking fat in a wok or non-stick frying pan. When the fat has melted and the pan is hot, add the courgette noodles. Turn gently until warmed through (about 5 minutes).
  6. Serve the noodles with the meatballs on top, and sprinkle on the chopped basil and lemon zest.

*Nomato Sauce

The Autoimmune Paleo Cookbook - Mickey Trescott, NTP

Ingredients

  • 1tbsp solid cooking fat
  • 1 large onion
  • 4 cloves garlic
  • 2 medium chopped beetroots
  • 2 medium chopped carrots
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 cup bone broth (buy ready-made or make your own)
  • 1 tsp sea salt
  • 1/4 cup chopped fresh basil

Method

  1. Heat the fat in a heavy-bottomed pan on a medium heat.
  2. When hot, add the onion and cook for 5 minutes. Next add the garlic and cook for another couple of minutes, stirring continuously.
  3. Next add in the chopped raw beetroot, thyme, chopped carrots and rosemary - cook for 2 more minutes.
  4. Add the bone broth and salt and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are soft.
  5. Transfer mixture into a blender and purée.
  6. Add back to the pot and stir in the basil, cooking for a further five minutes**.

**At this point we added an additional 500ml of filtered water, as we prefer a less concentrated sauce, - so adjust to suit your taste.

Suitable for home freezing or will keep for several days in the fridge - great for batch cooking.

Contact Us

  • Phone: +44 (0) 1342 892 588
  • Email: info@yoursourcetoday.com

Syndication