Name of Recipe:: Sun Dried Tomato Meatballs with Creamy Pesto
Number of People: 4-5 Serves
Ingredients:Meatballs:900 grams ground beef
2 tablespoons chives
2 tablespoons fresh basil
½ cup sun dried tomatoes packed in olive oil
2 -3 garlic cloves
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon coconut oil
Creamy Pesto:1 cup walnut halves
½ cup extra virgin olive oil
2-3 garlic cloves
½ teaspoon sea salt
2 cups fresh basil leaves
¼ cup sun dried tomatoes
½ cup coconut cream
Preparation:Meatballs:Pre-heat oven to 180ºC.
Place garlic, chives, sun-dried tomatoes and basil into the TMX bowl and chop for approx 5 seconds on speed 7.
Add mince, salt & pepper. I also added some olive oil (10g) as my sun-dried tomatoes had not been packed in olive oil. Mix for approx 20 seconds, speed 3, reverse until mixture is well combined.
Form the meat mixture into golf ball sized balls.
Heat an oven-proof frypan on the stove over a medium heat and add the coconut oil. Once the oil is melted and the frypan is hot, add the meatballs and brown on all sides.
Once meatballs are browned on all sides, cover the frypan and transfer to the oven. Cook for an additional 7-10 minutes.
Creamy Pesto:Place walnuts, garlic, olive oil and salt into a clean TMX bowl and mix on speed 7 until smooth. You will need to scrape down the sides of the bowl as you do this to ensure all ingredients are well combined.
Add the basil, sun-dried tomatoes and coconut cream to the TMX bowl. Process on speed 4-5 until smooth (or your desired consistency).
To serve, spoon some of the pesto over the meatballs.
Source:Converted for the TMX from this recipe:
Everyday Paleo Sun Dried Tomato Meatballs with Creamy Pesto.
Tips/Hints:The meatballs can be cooked in the Varoma instead of the stove/oven.
Sorry, I was too quick adding the ingredients to the TMX so forgot to convert to grams. I'll do this next time.
members' commentsFrozzie - For me there is way too much meat in this recipe.. I would perhaps do a standard meatball with half the mince and add the same ingredients ie basil, garlic and sundried tomatoes etc and double the sauce.. I did add finely chopped apple in the meatball mix to moisten them a bit and baked them with the sauce in the oven.. I did add a bit more coconut cream... I was a bit disappointed as the mix smelt amazing pre cooking... I also did the garlic rice with it and it was just enough for 6 serves. I like saucy meatballs which is why I added double the coconut cream.. For me it would have been too heavy with the very meaty meatballs plus a salsa like sauce..but thats me...
