Name: AIP Greek Meatballs Recipe with Beet and Carrot Sauce
Ingredients: For the beet and carrot sauce:; 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; For the Greek-style meatball:; 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

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Instruções

1
To make the beetroot carrot sauce:
2
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.
3
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.
4
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.
5
To make the meatballs:
6
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.
7
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.
8
Serve with cauliflower rice and garnish with any leftover mint leaves.

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