AIP Greek Meatballs Recipe with Beet and Carrot Sauce
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.
Instruktioner
- 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.