Description
Serves 6-8
Ingredients
Units
- 100g red lentils (or rice), soaked for a few hours
- 2 Tbsp ghee (or tallow)
- 2 brown onions, chopped
- 3-4 cloves garlic, minced
- 2 large carrots, grated
- 1.5 L homemade chicken stock
- 2 cups silverbeet or kale, finely sliced
- 1 large tomato, chopped
- 1/3 cup grain-free breadcrumbs (or almond meal)*
- 1 large egg
- 600g pork mince (or beef mince)
- 2 Tbsp milk kefir (or plain yoghurt)
- 1 Tbsp roughly chopped fresh dill (or 1 tsp dried dill)
- 1 cup sour cream (or coconut cream)
- Juice of 1 lemon (to taste)
- Salt & pepper to taste
Instructions
- Heat the ghee or tallow in pot, add onions and garlic, and cook over med-high heat, stirring until softened.
- Add grated carrot and stock, bring to the boil.
- Add drained lentils (or rice), sliced kale or silverbeet, and tomatoes. Stir through, replace lid and reduce heat to med-low. Simmer until cooked through, stirring now and then to keep from sticking.
- Mix grain-free crumbs or almond meal, eggs, mince, salt, pepper and milk kefir/yoghurt together until well-combined. Roll into small meatballs, dropping them into the simmering stock as you go.
- Once meatballs are all in, add the dill, sour cream and lemon juice, and season to taste. Simmer until meatballs are cooked through.
- Serve hot!
Notes
Variations:
* Nut free: Swap GF crumbs or almond meal for pepita meal.
* Dairy free: Use tallow (or chicken fat) instead of ghee, coconut yoghurt in the meatballs and coconut cream instead of sour cream.