15ml avo /coconut oil

1 onion, finely chopped

1 large aubergine , cut into slices lengthways then finely diced

250g Cooked Cauliflower rice

½ pack dill, chopped, plus extra to serve (optional)

2 tsp each ground cinnamon and allspice

280g Lean Beef Mince  

2 large eggs

200g Finley chopped tomatoes

For the salad:

1 pack of three peppers, deseeded and roughly chopped

2 large courgettes (about 500g), halved and sliced

2 large red onions, sliced

1 Tbsp Coconut oil

1 Tbsp Apple cider vinegar

1 garlic clove, finely grated

handful chopped mint


Heat oven to 180C/160C fan/gas 4. Line a 900g loaf tin with baking parchment and lightly oil it.

Put the onion and aubergine in a large bowl with the cauliflower rice, dill, spices and mince. Mix and squash together with your hands then add the egg and mix again and add tomatoes. Make Meatball roughly about 5cm in diameter and line in baking tray. Cover with tin foil and bake in the oven for 45 min to 1 hour or till done. Take the foil off for the last 15 minutes.

Tip the peppers, courgettes and red onion into a roasting tin and toss with the oil. Roast in the oven with the meatballs for 40 mins or until the vegetables are tender and a little charred.

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