I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
So often I find that sauces for meatballs require a lot of prep, as well as the meatballs themselves needing ingredients that need to be pre-cooked. This recipe doesn’t need either and it’s still delicious. I leave out the chilli because the kids don’t like it, but it’s just as good without.
300g minced beef
300g minced pork
½ tsp ground cumin
1 garlic clove, finely chopped
1 tsp sea salt and freshly ground black pepper
2 large eggs (organic, if possible)
1 tbsp milk
½ tsp sea salt
250ml chicken stock (preferably homemade)
1. For sauce, place the tomatoes, chilli (if using), garlic, cumin, oregano and salt in a blender. Add the stock and process until smooth.
2. For the meatballs, place the beef, pork, cumin, garlic, salt and a grind of pepper in a bowl. Mix well, then stir in the eggs and milk – you might want to add a little tapioca flour to help bind the mixture.
3. Heat a large frying pan with a splash of coconut oil over a medium heat. Add the meatballs and brown gently for 2 minutes. Add the sauce and cook gently for 6 minutes, stirring occasionally, or until the sauce starts to thicken. Reduce the heat to medium-low and cook, uncovered, until the sauce reduces to about half its original volume and coats the meatballs (about 5 minutes).
4. Serve the meatballs sprinkled with fresh chopped coriander and your choice of vegetables or a small serve of rice.
Give this one a go and let me know what you think!