Recipe inspired by: Anna Jespersen
INGREDIENTS
- 1 kg minced meat
- 1 large carrot
- 200 gr almonds
- a bunch of parsley chopped
- 1 egg
- salt, pepper, cumin chili flakes
- coconut oil
- Optional: meat spice mix
PREPARATION
Shred the carrot and chop the all the almonds into tiny pieces.
Add all spices and the freshly chopped parsley to the minced meat. Really work the mixture with your hands to combine everything. Once the spices are well incorporated add the shredded carrots and almonds and keep working it all together until everything is equally distributed. At the very end add in one egg as well.
Form little balls with your hands and fry them in some coconut oil in a pan.
Garnish them with remaining fresh parsley before serving.
KITCHEN EQUIPMENT
- a large mixing bowl
- frying pan
- Optional: oven
COACHES CORNER
1. For this recipe we used 30% fat minced pork to get a really juicy result. For a lower fat version, you can use 10% or even 7% fat minced meat. Sometimes we like to mix lean beef and pork or use only lean turkey.
2. Frying in coconut oil also helps to keep these meatballs juicy on the inside, however if you want to take your low fat one step further bake the meatballs in the oven for 30-40 minutes at 180 Celcius with no fat added. Baking the lean minced meat with no oil will result in a lot dryer but still delicious meatballs.
3. When we have a little more time over the weekend we love to cook the meatballs in some spicy tomato sauce and top it all with grated cheese and fresh parsley.
4. You can store these in the fridge up to 5 days or freeze them for later.
