Image: Brittany via Eating Bird Food

Ingredients:


  • 500 g (1 lb 2 oz) pork mince
  • 500 g (1 lb 2 oz) beef mince
  • 2-3 cloves garlic, roughly chopped
  • 3 bacon rashers, roughly chopped
  • 1 large handful of flat-leaf  (Italian) parsley, plus extra to serve
  • 10 basil leaves
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste
  • 2 eggs
  • 1 quantity of Bolognese Sauce
  • 3 large carrots, julienned
  • 3 large zucchini (courgettes), julienned

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Using your hands, combine the pork and beef mince in a large bowl.
  3. Place the mince, garlic, bacon, parsley, basil, salt, pepper and eggs in a food processor and blend  until  well combined.
  4. Roll the mixture into golf ball-sized portions and place in a large ceramic  cooking  dish,  making sure  they  are spaced at least 1 cm (¼ in) apart.
  5. Pour over the Bolognese Sauce, making sure all the meatballs are covered, then cook in the oven for 30 minutes.
  6. Just before the meatballs are ready to come out, place the carrot and zucchini in a large bowl and cover with boiling water for 5 minutes or until they are soft, then drain.
  7. Arrange the carrot and zucchini on serving plates and cover with the meatballs and sauce.
  8. Garnish with the extra parsley and serve.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.