Red Meat Allergy Friendly Mediterranean Beef Meatballs with Olives
Total time50 min
Prep time20 min
Cook time30 min
4.6(29)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 3 tbsp cassava flour
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground ginger
- ½ tsp turmeric
- 1 tsp fine sea salt
For searing
- 2 tbsp olive oil
For the sauce
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup pumpkin purée
- 1 ½ cups bone broth
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ½ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- ½ cup kalamata olives, pitted and halved
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh oregano leaves (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, cassava flour, minced garlic, parsley, dried oregano, dried thyme, ground ginger, turmeric, and sea salt. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
- 2
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 18–20 meatballs), placing them on a plate as you go.
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