Prep time: 10-minutes
Cook time: 20-minutes

400g Beef Mince (10% fat)
1 Medium Free Range Egg
15g Ground Almonds
Fresh Parsley
1/2 tsp Garlic Powder
Salt & Pepper
15g Coconut Oil
400g Chopped Tomatoes Non Value
420g Mixed Vegetables (choose from any of the following: Mushrooms, Courgette, Peppers, Leek, Spinach)
Fresh Coriander
1 Knorr Beef Stock Cube
380g Cauliflower Florets

What you will need:
1 x Large mixing bowl
Non stick frying pan
1 x Saucepan
Microwave (and microwave dish with cling film) or Steamer
Food Processor or Grater

How to make:

  1. Place meat, fresh parsley, garlic powder, ground almond with egg, salt & pepper into mixing bowl. Use hands to knead & bind the mixture together.
  2. Take frying pan & melt your oil at medium-low heat.
  3. Once oil has melted, roll mixture into balls (your meatballs will shrink in size when cooking).
  4. Once rolled, place meatballs individually into saucepan. When placing meatballs into pan rub the ball into to butter to limit sticking. When cooking constantly turn meatballs until evenly browned.
  5. Next take saucepan, add chopped tomatoes, vegetables, coriander & stock and simmer at a medium heat.
  6. Grate or process cauliflower until the size of rice. Place in microwave bowl,cover with cling film. Poke holes in cling film, do NOT add water. Microwave on full blast for 4-5minutes until soft. Or steam until soft.
  7. Once vegetables in sauce have soften and meat balls have turned to a light brown colour, serve immediately.

Serving & storage suggestion:
I have tried freezing meatballs but once defrosted & re-cooked the meatballs not taste as good. You can however freeze the sauce and that tastes as good as fresh once re-heated.