AIP Greek Meatballs Recipe with Beet and Carrot Sauce

Ingredients

For the beet and carrot sauce:

1 Tablespoon (15 ml) olive oil

1 large carrot, peeled and finely diced

2 medium beetroots, peeled and finely diced

1/2 Tablespoon (7 ml) vinegar

1 Tablespoon (15 ml) honey

Small handful fresh mint leaves, finely chopped

1 teaspoon (1 g) dried oregano

Salt, to taste

For the Greek-style meatball:

1 lb (450 g) ground lamb or beef

4 teaspoons (4 g) dried oregano

Large handful fresh mint leaves, finely chopped

2 cloves garlic, peeled and minced

Salt, to taste

1/4 cup (60 ml) olive oil, to fry the meatballs with

Preparation

To make the beetroot carrot sauce:

Add the tablespoon of olive oil to a large frying pan and fry the diced carrots and beetroot, cooking over medium heat until slightly caramelized and softened. Add 1 cup of water and bring to a simmer, covered, over very low heat for 1 hour.

When the vegetables are completely softened, remove from the heat and stir in the vinegar and honey. Adjust the seasoning with salt, if needed and stir in the herbs.

Allow to the sauce to cool, then place in a food processor or blender or use an immersion blender to blend everything to a smooth sauce. Then return the sauce to a clean pan and gently reheat.

To make the meatballs:

Combine the ground meat with the herbs and garlic. Season the mixture with salt. Form the mixture into small meatballs. Set aside in the fridge until the sauce is finished.

Heat the olive oil in a large frying pan and cook the meatballs (in batches) until they’re browned. Then add the meatballs to the sauce and cook for 10-15 minutes.

Serve with cauliflower rice and garnish with any leftover mint leaves.

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About

DESCRIPTION: This AIP Greek meatballs recipe with beet and carrot sauce gets its authentic Greek flavor from a bit of mint. A beet and carrot sauce beautifully mimics tomato sauce and rounds out the dish perfectly.