My partner cooked up this delicious recipe for dinner the other night.
From: Evans, Pete (2015) Family Food 130 Delicious Paleo Recipes For Every Day Macmillan
- 4 tablespoons coconut oil
- 2 handfuls of baby spinach leaves
- 1 French shallot, finely chopped
- 2 garlic cloves, finely chopped
- 350g pork mince
- 150g beef mince
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1 egg yolk
- Himalayan salt or sea salt and freshly ground pepper
- 1 large handful of flat-leaf parsley or basil leaves, finely chopped, to serve
- 2 tablespoons coconut oil
- 2 garlic cloves, thinly sliced
- 500g (2 cups) canned crushed tomatoes
- 8 basil leaves, chopped
- 3 large carrots, cut into spaghetti strips on a mandoline or slicer
- 6 zucchinis, cut into spaghetti strips on a mandoline or slicer
- 2 tablespoons extra-virgin olive oil
- To make the meatballs, melt 1 tablespoon of the coconut oil in a frying pan over medium heat. Add the spinach and cook for 2 minutes until just wilted. Drain the spinach and leave to cool. Once cool, squeeze out any excess liquid, roughly chop and transfer to a bowl.
- Return the pan to medium heat and add 1 tablespoon of the coconut oil, the shallot and garlic. Fry for 3 minutes, or until the shallot is translucent and the garlic is lightly browned. Set aside.
- In a large bowl, mix the pork mince, beef mince, spinach, shallot and garlic, parsley, egg yolk and some salt and pepper until well combined. Roll into golf ball-sized portions and set aside.
- Preheat oven to 180°C.
- To make the tomato sauce, heat the coconut oil in a saucepan over medium heat. Add the garlic and fry for 30 seconds, or until lightly browned. Pour in the tomatoes and 125 ml of water, then simmer for 20-25 minutes until the sauce has thickened. Add the basil and simmer for a further 2 minutes. Season with salt and pepper. You can blend the sauce if your kids prefer it smooth.
- To cook the meatballs, heat the remaining 2 tablespoons of coconut oil in a large ovenproof frying pan. Add the meatballs and fry until golden on one side. Turn the meatballs over and place the pan in the oven for 5 minutes until the meatballs are cooked through. Remove the pan from the oven, add the tomato sauce, cover and keep warm.
- To make the vegetable spaghetti, fill a saucepan with water and bring to the boil over medium heat. Add the carrot and cook for 30 seconds, then add the zucchini and cook for a further 30 seconds, or until tender. Drain, toss with a splash of olive oil and season with salt.
- Divide the spaghetti between four serving places, top with the meatballs, spoon on the tomato sauce, sprinkle with the parsley or basil and serve.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
For more great recipes like this get Paleo Pete’s Family Food cook book.