low carb meatballs

Soooo welcome back to The Ballerina Chef!


I've been feeling so guilty for leaving this project of mine untouched for so long, but life and work became too much to handle at some point in the last years, and "TheBallerinaChef.com" sort of got temporarily pushed out of the bandwagon.

*This is not to say that I haven't been cooking. On the contrary, I've been cooking almost everyday. Perhaps even more than before due to my change of diet, and my new found awareness of what is actually in pre-packaged and restaurant foods! It's scary I tell you.


But now we're back! And today - in collaboration with my newest vlog episode(), I'm sharing my recipe for "Low Carb Meatballs"!

These meatballs are one of my favorite things to cook. Just ask my boyfriend or anyone who comes to visit. They're great because they're super easy to make, requiring only one pan, and no chef-y skills at all. Not to mention that meatballs are one of the cosiest foods to eat all year round and share with friends. I make a low-carb version by using coconut flour instead of normal flour to hold the meatballs together -- I actually prefer the coconut flour since it lends a subtle hint of sweetness to the meatballs in a "je ne sais quois" kind of way.

So without further ado, my meatball recipe. Feel free to tailor it to your tastes. Add cayenne if you like it hot, use tahini instead of cheese for a lactose-intolerant friend. Just have fun and remember to not touch the pan handle after it's been in the oven...

(Photos coming soon...)


Ingredients:

Meatballs:

  • 1 small/medium red onion
  • 4 cloves of garlic
  • 350-400 g ground beef
  • 40 g coconut flour
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 large eggs

Tomato sauce:

  • 400 ml tomato passata
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • Shredded mozzarella
  • Parmegiano 
  • Salt and pepper, to taste

Method:

Preheat the oven to 200C/400F.

Finely dice a small red onion and mince four bulbs of garlic.

Soften them in an oven-proof pan with olive oil, and remove from the heat when done to cool off a bit.

Combine ground meat with coconut flour, spices, oregano, salt and pepper and 2 eggs. Add the onion and garlic. Mix.

Return the pan to the hob over a high heat. Roll the mixture in to rounds the size of ping pong balls and add them to the pan.

Flip them every so often to make sure all sides are browning evenly. Once they are nicely brown on all sides, remove from the pan.

Add any meat crumbs or left over onion bits that didn't make it in to the meatballs in to the pan and brown. Add in tomato passata, along with more spices, oregano and salt and pepper. And a cup of water to loosen it up a bit. 

Once it's blipping away, add the meatballs back in, and rotate them so that they are covered in the sauce.

Sprinkle with as much cheese as your heart desires and grate a liberal amount of parmesan on top before transferring to the oven.

Bake for 20 minutes.

Once the meatballs have formed a golden cheese-y crust and the smells are too tantalizing to resist, remove from the oven and eat!


I recommend serving them with cauliflower rice, scooping out the middle of halved zucchinis and piling them in like tourists in a gondola before baking, or just eating them straight out of the pan. Yum.

xx p

 

coconut lentil soup

Hello lovely readers, friends & internet wanderers.

Welcome back to The Ballerina Chef!

(I've been away from my computer/blogging life for a while to accommodate for more interactions IRL in the past few months. Please forgive me?!) 

Spring has brought me back in to the Ballerina Chef kitchen, which is badly-insulated and badly-heated during the cold Winter months, and apart from inspiring me to wear colors again, Spring has also inspired me to experiment with creating more recipes and food things to share with you all. Yay! (Sparkle emoji. My fave, naturally.)

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