Ingredients
The following ingredients have 4 Servings
- 1 kilogram ground beef (Can sub for other ground meat)
- 2 cloves garlic (minced)
- 1 red bell pepper (finely diced)
- 1 onion (finely diced)
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 tablespoon red pepper flakes
- 1/4 cup coconut flour (sifted)
- 1/2- 3/4 cup unsweetened almond milk
- 3 eggs
- Coconut oil for frying
- 1 clove garlic (minced)
- 2 tablespoon coconut aminos (soy sauce substitute)
- 1/2 cup honey
- 1/2 cup tomato passata sauce
- 1 teaspoon red pepper flakes
- 2 tablespoon orange juice
- Coconut oil for frying
Instruction
- In a large mixing bowl, combine the ground meat, minced garlic, diced bell pepper and diced onion. Add the salt, cumin and red pepper flakes and mix well.
- In a small bowl, whisk the eggs and add to the mixture with the sifted coconut flour. Add the almond milk, 1/4 cup at a time until meat mixture is moist. Form mixture into golf sized meatballs and set aside.
- Coat a large frying pan with coconut oil and once hot, add the meatballs to cover the pan in an even layer. Cook for 2-3 minutes, flip, and cook again for another 2-3 minutes. Continue the process until all the meatballs are cooked. Set aside.
- In a large pot, add coconut oil and fry the garlic until fragrant. Add the coconut aminos, honey, tomato passata sauce, orange juice and red pepper flakes. Cook on low heat and allow to simmer for 10-15 minutes. Once sauce has thickened, remove from heat.
- In a large bowl, add the meatballs then pour the sauce evenly over until the meatballs are fully coated.
- Serve immediately, or allow to cool
