By: Susan Joy
These flavoursome meatballs sit in a creamy leek and mushroom sauce. I like to make the meatballs into quite small balls so they are immersed well into the sauce.The sauce is creamy and full of flavour with strands of leek appearing like noodles. I enjoy serving this recipe with bright coloured vegetables like pumpkin and broccoli. The meatballs can be made ahead of time and stored covered in the fridge, which makes for a quick weekday meal.
Serves: 4 – 6 | Prep Time: 00:20 | Cooking Time: 00:30
Ingredients
500g beef mince
300g pork mince
3 Tbsp golden flaxseed (fine ground), (ground)
1 med onion(s), finely diced
1/3 cup chopped parsley
1 1/2 Tbsp Worcestershire sauce, organic
1 Tbsp whole grain mustard
2 tsp cinnamon
3/4 tsp pink Himalayan salt
1 lge egg(s), lightly beaten
2 – 3 Tbsp avocado oil, or coconut oil – for cooking
LEEK & MUSHROOM SAUCE:
1 lge or 2 sml leek, top and end removed, finely sliced
3 tsp garlic, minced
1 cup beef broth/stock
1 1/2 cups mushrooms, thinly sliced
1 cup coconut cream
Salt and pepper to taste
Chopped parsley, to serve
Directions
To a large bowl add beef and pork mince. Use clean hands to mix and combine the meats together well.
Add to the meat, flaxseed, onion, parsley, Worcestershire sauce, mustard, cinnamon, salt and egg. Mix well with a fork and once the egg is mixed through, use your hands to massage the mixture to make sure all ingredients is combined well.
Form mixture into small balls (approximately 30), they don’t have to be perfectly round, rustic works good with this recipe.
Heat a large frying pan on medium to high. Add 1 tablespoon of oil and cook meatballs in batches for approximately 10 minutes, turning often to brown all sides. Add extra oil as needed. Once meatballs are cooked, set aside on a plate.
To make the sauce: Remove any burnt onion bits that maybe in the pan but leave any other yummy bits left from the meatballs, it adds extra flavour to the sauce.
Heat pan on medium and add the sliced circles of leek and extra oil, stir as they cook and start to soften (they will cook further in the sauce). Add garlic and cook a further minute. Add beef broth and bring to a simmer for 5 minutes. Toss in mushrooms and cook for 1 – 2 minutes.
Add coconut cream, salt and pepper. Bring back to a simmer and return meatballs to the pan. Simmer for 5 minutes to allow meatballs to heat through and soak up a little sauce.
Sprinkle with chopped parsley and serve with steamed vegetables.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.