Ingredients
- 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
- 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
Recipe Description
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.
Meatballs have a wide variety of different ingredients, depending on what kind you’re making. Signature to Greek meatballs is mint and oregano.
Italian meatballs might contain Italian seasoning (too obvious), as well as Parmesan cheese. Both types typically contain a mix of beef and pork.
Recipe Directions
To make the beetroot carrot 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 1 cup of 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.
To make the 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.
