Banting Meatball Dish
January 8, 2016
Banting Meatball Dish. Inspired by Italian spaghetti and meatballs without any carbohydrates and a lot of flavour!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 2 Servings (large)
1In a pot cook the brussel sprouts for about 10 Minutes until cooked, but still firm.
2Remove from pot and let cool.
3Once cooled, grate the brussel sprouts, taking out all of the skin left over (only use the grated part).
1Heat a frying pan to medium to high heat.
2Add the bacon bits and dry fry until golden brown.
3Remove from heat and set aside.
4Dice the cheddar cheese into small pieces.
5In a separate bowl, mix the mince, steak and chops and mint leaves.
6Roll the mince into balls and make a hole in the middle.
7Place a few of the bacon pieces and cheese inside and close the meatball.
8Do this for each meatball.
9Preheat another frying pan to medium to high heat.
10Add the olive oil.
11Place the meatballs in the pan and place the lid on.
12Regularly toss the meatballs to make sure they do not burn.
13Fry the meatballs for about 15 Minutes until they are cooked and brown.
1Heat a sauce pan to medium heat.
2Add the olive oil.
3Chop the tomatoes, onions, peppers and basil leaves and add to the pan.
4Add the garlic, herbs, red wine and cottage cheese and continuously stir to make sure it cooks through.
5Let it simmer for about 5 Minutes until a thick sauce.
6Remove from heat.
1Place the brussel sprouts at the bottom.
2Add the meatballs and sauce on top.
3Sprinkle with cheddar cheese, salt and pepper.
4Place in the microwave for 1 Minutes to let the cheese melt.