If you follow me on Insta or Facebook, then you know I just arrived home from the most amazing, incredible, fantastic 9 week holiday in Europe. The Mediterranean to be more accurate ….Spain, Portugal, Italy and Crete to be absolutely exact.
I promise to get my finger out of my butt and blog these for you but right now …tonight ….it’s cold (far out Canberra …what the bloody hell??) and I’m desperately missing Crete and its delicious foods. We’ve opted for Cretan meatballs in tomato sauce tonight (I think it’s called Soutzoukakia but correct me if I have that completely wrong LOL!), but I’ve bigged it up with a Paleo and Keto spin to suit our lifestyle and one of my daughter’s needs.
The recipes I based them off come from Incredible Crete. I used the Meatballs recipe and stole the tomato sauce from the Giant Beans in the Oven recipe (which …i have to say is the BEST dish ever! Not strictly Paleo but unless you have an auto-immune condition or don’t handle legumes well, the occasional dish of legumes ….cooked properly ….is absolutely fine).
With the meatballs I swapped out the potatoes, bread and eggs (too wet) and added 1/4 cauliflower, and I left the cheese in. Not strictly Paleo but definitely Primal. For the tomato sauce, I swapped the large tomato for crushed tomatoes (cos I didn’t have a fresh tomato), took out the beans and left out the extra tomato and sugar, and I swapped the cup of water for a cup of broth. I popped it in the oven to cook the meatballs and left the lid off to reduce the tomato sauce down.
Now if someone would be so kind as to drop by with a 1L jug of a local Cretan red, I’d be very, very grateful.
2 zucchini, chopped coarsely
1/4 cauliflower, chopped coarsely
500g beef mince
500g pork mince
1 onion, finely chopped
1 cup cheese, grated
salt and pepper to taste
Steam the zucchini and cauliflower until soft, then leave to drain and steam off for 15 mins. Mix all ingredients together, shape into balls and pop in the fridge for 30 mins.
1/2 cup extra virgin olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1 can crushed tomatoes
1 tsp oregano
1 tsp lemon juice
1 bunch parsely, chopped
1 tsp tomato paste
1/2 tsp Cumin
1 cup of bone broth
Salt and Pepper to taste
Gently saute onions and garlic in olive oil, over medium low heat for 10 mins. Add tomato paste, herbs and spices and lemon juice. Stir in the broth and then boil the sauce for 20 mins over medium heat with the lid off.
Pop the meatballs in the tomato sauce and pop the dish into the oven at 180 degrees celsius for 45 mins, uncovered.