AIP Greek Meatballs Recipe with Beet and Carrot Sauce
By: Healing Autoimmune
Published: Monday, August 13, 2018 - 11:18am

Ingredients




For the beet and carrot sauce:
1 Tablespoon (15 ml) olive oil
1 large carrot, peeled and finely diced
2 medium beetroots, peeled and finely diced
1/2 Tablespoon (7 ml) vinegar
1 Tablespoon (15 ml) honey
Small handful fresh mint leaves, finely chopped
1 teaspoon (1 g) dried oregano
Salt, to taste
For the Greek-style meatball:
1 lb (450 g) ground lamb or beef
4 teaspoons (4 g) dried oregano
Large handful fresh mint leaves, finely chopped
2 cloves garlic, peeled and minced
Salt, to taste
1/4 cup (60 ml) olive oil, to fry the meatballs with

Preparation

1 To make the beetroot carrot sauce: 2 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 1 cup of water and bring to a simmer, covered, over very low heat for 1 hour. 3 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. 4 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. 5 To make the meatballs: 6 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. 7 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. 8 Serve with cauliflower rice and garnish with any leftover mint leaves.

About

DESCRIPTION: This AIP Greek meatballs recipe with beet and carrot sauce gets its authentic Greek flavor from a bit of mint. A beet and carrot sauce beautifully mimics tomato sauce and rounds out the dish perfectly.