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Spiced Vegetable Medley with Meatballs
I have a husband who gets great satisfaction from meals that are served in one pot,in large quantities, that can pretty much be eaten with one utensil. This easy dish fits the bill nicely. You can make it as spicy or as subtle as you like, just play with the quantities of the cayenne pepper and chilli flakes to find what suits your taste buds.
- 1 kg of mince ( I used a half/half mix of pork and veal, but if you don’t eat pork, I’m sure all veal or beef will be great).
- 1/2 cup of almond flour
- 1 egg
- Sea Salt and pepper to taste.
- 1 medium sweet potato
- 1 medium zucchini
- 1 large parsnip
- 1 carrot
- 1 onion
- 2 400g tins of chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 3 teaspoons smoked paprika
- 2 pinches chilli flakes
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon white pepper
- Bunch of fresh parsley
Preheat oven to 200 degrees.
This meal comes together quickly if you prepare all your vegetables first. Peel and shred everything (except the onion) with the shredding attachment on the food processor. Peel, halve and thinly slice your onion.
Place mince, flour, beaten egg, salt and pepper in a large bowl and combine well with your hands.
Roll into meatballs ( I made 24 golfball-sized meatballs), and place on a foil lined oven tray. Drizzle with olive oil and bake for 18-20 minutes.
While they are cooking, heat a little oil in a big non-stick pot. Add onion, garlic and onion powder and cook for a few minutes to soften onion.
Then add all your shredded veg. Cook, stirring until all veg has softened, about 5-7 minutes. Add the tinned tomatoes, tomato paste and all the spices. Heat through and simmer for 10 minutes or so, allowing the flavours to meld.
When done, add the cooked meatballs and stir through the bunch of chopped fresh parsley.
