Prep Time: 20 min
Cook Time: 30 min
Yield: 25 – 30 meatballs, 7 – 10 portions
1 kg Lean Mince
4 Tablespoons Chopped Fresh Herbs (Basil, Coriander, Parsley, Rosemary)
3 Teaspoons Cumin Seeds
2 Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Cinnamon
4 Cloves Crushed Garlic
Grated rind of 1 lemon (optional)
3 Tablespoons Coconut Oil
4 Tablespoons Apple Cider Vinegar
2 Tins Chopped Tomatoes
2 Tablespoons Xylitol
4 Teaspoons dry Mixed Herbs
Salt & Pepper to taste
Mix mince with chopped herbs, cumins, coriander, cinnamon, garlic, lemon rind & egg.
Shape into balls about the size of golf balls or slightly smaller.
Fry gently in the coconut oil for 4 – 5 min, turning to brown each side.
Remove from pan and set aside on a plate.
Add the garlic to the pan, fry for 30 seconds before adding the tinned tomatoes, Xylitol & mixed herbs
Add the meatballs back and simmer for 30 min with the lid on.
Serve with steamed broccoli for a low-fat option or brown basmati rice.