INGREDIENTS
For The Meatballs
900g (2lb) grassfed ground beef
2 cups raw cauliflower, grated
1 small onion, diced
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 tbsp Dijon mustard
2 large eggs
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
1/2 tsp baking soda
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp chili pepper flakes
1/2 tsp freshly grated nutmeg
For The Sauce
1 large can diced tomatoes
1 small can tomato paste
2 cups water
1 tsp Himalayan salt
1/2 tsp ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp chili pepper flakes
1 tsp fennel seeds
454g baby spinach leaves, roughly chopped
DIRECTIONS
- Add all the ingredients for the meatballs to a large mixing bowl and knead well with clean hands to fully combine.
- Form into 16-18 meatballs, roughly the size of a squash ball (a medium sized spring loaded ice cream scoop really helps to do this quickly and efficiently).
- Place a large heavy skillet over medium high heat and add a liberal amount of cooking fat, preferably lard or ghee. Sear the meatballs in batches, about 6-8 at a time, until they get nice and browned all around, about 4-5 minutes, then transfer them to a large stockpot while you work on the rest of the meatballs.
- Once all the meatballs have been seared, add tomatoes, water, tomato paste and spices to the stock pot. Bring to a boil, reduce the heat, cover and cook the meatballs for about one hour on a slow simmer, stirring very delicately from time to time. Remove the lid and continue cooking for about 20 minutes, until the sauce thickens. Kill the heat, add the spinach and very delicately mix it in. Cover the pot and let the dish rest for 5 to 10 minutes until the spinach is completely wilted.
Source : The Healthy Foodie
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