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1 Meatballs with Kale (Paleo, GAPS, No nightshades/tomato, Gluten/Dairy Free)

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Meatballs with Kale (Paleo, GAPS, No nightshades/tomato, Gluten/Dairy Free)

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Ingredients

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The Meatballs

  • 1 clove garlic
  • 1 sprig rosemary
  • 1 zucchini
  • 1 carrot
  • 1 package mince, beef or pork or chicken

The Sauce

  • 2 --- small onions, or one large
  • 2-6 tablespoon ghee, lard or tallow, I use the fat skimmed from the stock
  • 500 grams beef bone broth, (home made stock)
  • 1 bunch Kale, leaves and stalks separated
  • seasoning to taste

Fermented Salsa

  • 1-4 cloves garlic
  • fresh herbs (optional), such as parsley, dill, oregano, coriander, mint etc
  • 1-2 spanish red onions
  • 1000 grams ripe tomatoes
  • 1 teaspoon unrefined sea salt
  • 100 grams liquid from a precious ferment (any fermented veggie ferment or even use whey from home made yoghurt)
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Recipe's preparation

    Fermented Salsa

  1. You need to make this in advance, it takes 3-5 days to ferment. 

  2. Place all the ingredients in the bowl of your Thermomix in the order listed. Puree to your desired consistancy, sometimes I make it fine and sometimes I like it course. 

  3. You can add chilli, dry spices or any other flavouring you like. It's really nice with char grilled peppers and chilli and lime juice. But for the meatballs, and for everyday I keep it fairly plain. 

  4. Pour into a clean, dry, Fido jar and seal. Leave on in a warm but dark place for 3-5 days. You will see little bubbles forming on the top and you can burp it (taking care to only let gas out and not any air in). 

  5. For more info see this link: //wellnessmama.com/2643/how-to-make-fermented-salsa/

    6. The Meatballs

  6. In the In the bowl of your Thermomix blend the garlic, rosemary, carrot and zucchini for 5 secs./speed 6. 

  7. Add the mince and blend 5 secs./speed 5. Scrape down and repeat until until well combined. 

  8. Form into balls

    9. The Sauce

  9. Heat a large flat pan with enough fat to cover the base well then carefully drop in your meatballs and gently fry to colour. 

  10. In the bowl of the Thermomix chop the onion for 4 secs./speed 4. I dont wash the bowl after taking out the mince as the onion picks up all the left over bits I didnt get out. 

  11. Add the onion to the pan with the meatballs and saute until soft. 

  12. Add the stock, cover and simmer until tender (this ususally takes about 1 hour depening on the size of the meatballs, but it can be as little as 20 minutes if your hungry!)

  13. 20 minutes before you are going to eat: chop the stalks of the kale in the bowl of the Thermomix for 4 secs./speed 4, or until as fine as you want. Then add them to the meatballs. 

  14. Chop the leaves as above and add. Then simmer the kale for 20 minutes with the meatballs. 

  15. Serve your meatballs with a good dollop of fermented salsa on top. For nightshade free simply omit the salsa. 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Lefovers warm up really

    Submitted by Stone Soup on 7. January 2014 - 14:36.

    Lefovers warm up really easily with a little extra stock. Also it can be served as a soup with extra stock. 

    www.facebook.com/stonesoupmelbourne

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