This recipe will most definitely help you get your protein up as well as become a family favourite.

INGREDIENTS

SERVES 4

• 500g lamb mince
• 500g pork mince
• 1/2 brown onion
• 1cup almond meal
• 1 egg
• salt & pepper
• 1/2tsp ground allspice
• 1/2tsp nutmeg
• 1tsp garlic, minced
• 1 large handful of flat leaf parsley
• olive oil for frying

SAUCE

• 1L bone broth
• 6 sprigs of fresh thyme
• 180ml coconut cream
• 2tbs water
• 40g arrowroot flour
• 2tsp tamari sauce
• 2tsp apple cider vinegar
• 1 fresh lemon, squeezed

METHOD

1. Make the meatballs. Combine everything in a large mixing bowl.
2. Shape them into 16 golf ball sized balls and place on a plate with paper towel on it and refrigerate for 20mins before cooking.
3. Add the olive oil to cover the based of your fry pan.
4. Cook the meatballs in batches for 4-5mins. Turning often.
5. Once completed, put on a tray and set aside.
6. Now for the sauce. In the same pan with all the “bits” leftover from the meatballs add the broth and thyme and bring it to a simmer for 10-15mins.
7. It should reduce by half.
8. Pour in coconut cream and bring to a simmer.
9. In a seperate bowl mix together the lemon juice, water, arrowroot, tamari and apple cider vinegar.
10. Gradually pour into the mixture of the hot stock. whisking continuously.
11. Simmer for another 2mins. Remove and season with more thyme and pepper and salt.
12. Add parsley and sweet potato mash with green beans. BLISS!

MACRONUTRIENTS PER SERVE = 299

PRO 25.1G

FATS 21.8G

CARBS 1.5G

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