Lighten up your meatballs with some veg and spices. By adding grated vegetables like courgette (to make a bale of hay meatball!), spinach or cabbage, the meat becomes a lot lighter and goes much further. They are also a good excuse to throw in every kind of anti-inflammatory herb and spice you can think of to get your daily dose! Top healthy flavourings include fennel seed, ginger, chilli, garlic, paprika, turmeric, cumin, mint and tarragon. These are all gluten/ grain/ starch/ lactose/ sugar free.
1/2 – 1tsp Pink Himalayan Sea Salt
Big grind of black pepper
3 cloves of garlic, crushed
1 courgette (grated) and/ or spinach and chard (shredded in a food processor)/ 1/4 white cabbage (finely grated)
Pork mince with 1 inch grated ginger, 1/8 tsp cayenne pepper, and a grind of schezuan pepper
Chicken or pork mince with 1 tsp fennel seeds and 1tsp paprika
Lamb mince with 1-2 tsps merguez spices
Beef mince with extra 1-2 garlic cloves, 1 inch grated ginger, 1/2 chopped chilli and lime zest to taste.
1. Place all the ingredients in a large mixing bowl and mash together with your hands until evenly mixed
2. Roll the mixture into meatballs
3. Fry in rapeseed or olive oil, until nicely browned on all sides. Serve with steamed veg, or stuff into a healthy grain-free wrap with homemade mayo, avocado and salad. Yum!