Massive Meatballs filled with Cheese

12 Huge meatballs served with a cauliflower mash and rich gravy.

You will need

750g pork and beef mince

1 large onion – diced

2 sprigs of rosemary – finely chopped

Splash of Worcestershire sauce

Splash of water

Hard Cheese of your choice cut into 12 small ish cubes (I used vintage Red Leicester)

*1 slice of low carb bread – made into breadcrumbs (I blitz in a blender).

Salt & Pepper

Gravy:

Small diced red onion

Knob of butter

Sprig of rosemary – finely chopped

500 ml Beef stock

200 ml Red wine

2 tsp English mustard

Malt vinegar – splash

Tablespoon of arrowroot mixed with tablespoon of cold water to make a paste

Seasoning

Firstly add some olive oil to a pan and add the diced onion, chopped rosemary, splash of Worcestershire sauce and water. Leave to soften for about 20 minutes (medium heat).

Once the onions have softened, remove from heat to a large bowl. Now add the mincemeat, breadcrumbs and some seasoning; then using your hands mix up the meatball mixture.

Once combined make into 12 balls. Then dice your cheese into cubes.

Now make a small hole in each meatball and add the cheese, making sure that each meatball is completely sealed with the meat mixture.

Place on a tray and cover with cling film and place in the fridge until needed later.

Now to the gravy….. melt butter in a pan with small diced onion and chopped rosemary, cook until soft. Now add the stock, wine, mustard, vinegar and seasoning. Simmer for approx 30 minutes. Now add arrowroot mix and stir (or cornflour if you’re not doing low carb – same quantities).

Now take your meatballs out of the fridge and drizzle with some olive oil. Place them in a really hot oven (around 220/240) for approx 15 minutes or until a lovely golden brown. Remove from the oven and pour the gravy over the meatballs and place back in the oven for 5/10 minutes, then serve.

Serve with cauliflower mash and some seasonal greens.

*I have also blitzed up some pork scratchings if I don’t have low carb bread (one small packet).

Sausage meat stuffing

Low carb sausage meat stuffing, perfect for chicken or turkey.

You will need

A packet of sausage meat – check carb content as they vary massively. Look for a high meat content as these are generally lower in carbs, or use a pkt sausages, skins removed).

Small onion, diced very small

Small stick of celery, diced very small

Knob of butter (soft)

Salt & pepper

Parsley – chopped including stalks (handful)

One beaten egg

2 small slices of keto (low carb) bread – old if possible; this needs to be made into crumbs either by hand or in a blender.

Place everything in one bowl and combine (I use my hands) until all the ingredients are completely combined evenly.

Now use to either stuff your bird of choice or roll into balls and make stuffing balls.

Place in a hot oven for approx 30 minutes – balls or cook your bird (stuffed with stuffing) as usual.

Persian Kofte

Not quite sure what the correct term for this recipe should be. Like a massive Kofte with hard boiled eggs and amazing spices – it was really delicious !

You will need:

500g lamb mince (or beef if you prefer)

Tsp cinnamon

Tsp cumin

Tsp turmeric

Tsp black onion seeds

Tsp coriander

2 cloves garlic – chopped

Handful of parsley – chopped

Handful of chives (or spring onions) chopped

100g pecan nuts – chopped

Salt & Pepper

6 eggs (2 beaten for meat mix – remainder to be hard boiled and shelled).

Place all the ingredients in a bowl (apart from the 4 hard boiled eggs – you can use 3 hard boiled eggs if you feel 4 is too much).

Mix well combining everything. Now place half the mix in a loaf tin and top with the hard boiled eggs.

Now cover the eggs with the remaining meat mix. Compacting it tightly around the eggs until it is all sealed.

I then covered and placed in the fridge for 2 hours. When ready to cook, preheat the oven to 180 and cook for 45 minutes or until golden brown on top.

Serve with whatever you fancy; we had it with Tabbouleh (recipe right here on my blog).

Bunless Burger

You will need

500g beef mince (I used 20% fat mince)

100g chorizo diced very small

1 small onion diced very small

1 jalapeƱo diced very small

3 rashers of streaky bacon diced very small

1 small tomatoes diced very small

Egg beaten

1tsp paprika

1tsp oregano

Salt & Pepper

Avocado oil

Put everything in a large ball and mix it all together. I generally kneed this for about 10 minutes to make sure it’s all completely mixed and it seems to make the meat mix knit together. Shape into 4 burgers, cover and place in the fridge for at least an hour.

When you’re ready to cook them place some avocado oil in a pan and gently fry them until they are cooked to your liking (approx 10 minutes each side on a low heat).

I topped ours with cheddar, avocado, mushrooms, pickle and crispy bacon. Served with *hallumi fries and a side salad.

*hallumi fries: dry hallumi on some kitchen towel, then slice hallumi into chip sized pieces and fry in avocado oil until brown – serve!

Cottage Pie with A Blue Cheese Cauliflower Mash

Meat

700g stewing steak Coated in a tbls of coconut flour

1 onion diced

2 sticks of celery diced

2 carrots diced

Tblsp curry powder

2 star anise

1 cinnamon stick

500ml of beef stock

Worcestershire sauce – splash

Olive oil

Mash

One large cauliflower head

50g butter

Half tsp mustard

Salt and pepper

Paprika

150g Blue cheese of your choice

Firstly, heat some olive oil in a large casserole pan and add the diced vegetables; fry gently for 10 minutes, then add the meat and brown it.

Now add in the curry powder and stir making sure everything is coated and mixed well. Then add the cinnamon, star anise, Worcestershire sauce and stock. Cover with a lid and place in a low oven (150) for 3 to 4 hours – until meat is soft.

Remove from the oven and place in a casserole dish – set aside to cool.

Now on to the mash.

Steam the cauliflower until soft. Then remove from steamer and allow to “dry” (allow all steam to disappear).

Melt butter in a pan. Remove from heat and add the cauliflower; mash well. Add salt and pepper and mustard, stir in until all mixed.

add the mash to the meat mixture and then sprinkle the cheese on the top. Now sprinkle the paprika over the top and cook in a hot oven (180) for half an hour. Serve when golden brown and serve with any vegetables you fancy – enjoy !

Harissa Low Carb Lamb

Really easy, just remember the lamb needs to marinate so best to prepare the meat the night before you need it.

Shoulder of lamb

X2 onions

Harissa Paste

1 tsp of chopped Chilli

Glug of Olive oil

1 tsp salt

3 cloves of Garlic

2 tbls Red wine vinegar

1 tsp coriander

1 tsp cumin

1 tsp paprika

Firstly make the harissa paste by placing all the (harissa) ingredients into a blender and blending !

Now take your meat and score it all over, grab your paste from the blender and rub all over the meat. Wrap in foil and place in the fridge for 4/5 hours or overnight.

When you’re ready to cook the meat, slice the onion and place in a slow cooker (or casserole dish). Take the meat and place on the onions now put the lid on the slow cooker and cook on slow all day until you need it (or place the meat in the casserole dish with the onions, place half a cup of water in the bottom and cover the dish. Place in a low oven for 4/5 hours; check regularly to ensure it doesn’t dry out and regularly baste the meat, if it looks dry add some more water to the bottom of the dish).

I served with lime buttered broccoli. Enjoy !

Chili Con Low Carb

Who doesn’t love chilli and it’s great on these cold winter wet evenings.

You will need (serves 4)

500g beef mince

One large onion – diced

One celery stick – diced

One large carrot – diced

One green pepper – diced

Clove of garlic – crushed

X2 tins of tomatoes

Water

Beef stock cube/pot

Paprika – one teaspoon

Chilli powder – one teaspoon

Salt & Pepper

Bay leaf

Olive oil

Firstly, put a glug of olive oil into a large pan and add the onion, carrot, pepper and celery. Fry these until soft and starting to caramelise slightly.

Now add the garlic and cook for a few minutes. Now add the meat and cook until browned.

Add the spices/herbs teaspoon of each (if you like your chilli hot, add two teaspoons) and season, cook out for a couple of minutes.

Take your tomatoes and add them to the mix. Now fill the empty tins with water and add the water. Finally, add in the stock cube bring to a gentle simmer and place the lid on the pot. Now leave to cook on a low heat for a couple of hours; the chilli will reduce slightly and thicken.

You will need to check on the chilli to ensure it doesn’t become too dry. If it looks a little dry, add some more water. I cook the chilli for approx 2 hours, but have cooked it longer and slower- so whatever works for you.

Served with cauliflower rice and guacamole (both recipes are on here).