Mediterranean Meatballs With A Twist
An unconventional yet very nutritious twist to your regular meatball dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
- 2/3 cup raw almonds
- 1 clove garlic
- 3 anchovies
- 1 onion
- 2 slices sandwich bread gluten-free
- 1/3 cups water
- 17.5 oz organic minced beef
- 1 organic egg
- 1/2 teaspoon mustard
- 2 teaspoons salt
- 1/4 teaspon pepper
- 2 tablespoons oil
- 3 peppers red, yellow and green
- 2 tablespoons butter
- 1/3 cup buckwheat flour
- 1/2 cup milk
- 2 cups water
- 1 cube gluten-free vegetable stock
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 twigs of parsley
- 3.5 oz black olives
- 2 tablespoon lemon juice
Meantime put almonds, garlic and anchovies into a blender or food processor and pulse until they form a paste.
Quarter the sandwich bread and onions, add them to the paste and pulse again until combined.
Fill the paste into a big bowl and add 1-3 cup of water, the minced beef, egg, mustard, salt and pepper, mix well.
Wetten your hand and form about 18 meatballs.
Heat up the oil in a big pan and fry the meatballs until they are well done.
Chop the deseeded peppers into small pieces.
Heat up the butter, flour and milk in a small saucepan and let it simmer for 2 minutes.
Dissolve the vegetable stock cube in the water and add it along with salt and pepper, let simmer for a further 3 minutes.
Meantime chop up the parsley and olives, add them together with the lemon juice to the sauce. Let simmer for another minute and serve straight away.
Calories: 568kcal | Carbohydrates: 54g | Protein: 29g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 2093mg | Potassium: 731mg | Fiber: 6g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 52mg | Calcium: 139mg | Iron: 4.4mg