This basic meatball recipe is gentle on the gut and can be tolerated by most. If you are suffering from IBS or IBD, you may find that cooking onions can be a problem for you. If that is the case, replace with the green part of a spring onion to add flavour.
Prep Time 20 mins
Cook Time 30 mins
Servings 2 people
Ingredients
- 1 large onion chopped finely
- 450g minced lamb
- 2 tbsp minced fresh rosemary
- 5 cups of bone broth (see bone broth recipe)
- ½ tsp turmeric fresh or powdered
- 1 large courgette, chopped
- 150g of green beans, trimmed and chopped
- Handful of chopped parsley to garnish
Method
- Fry the onion over a medium heat in avocado oil until soft and translucent (not brown) and set aside to cool
- In a bowl, mix together the minced lamb, cooled cooked onion and minced rosemary and roll the mixture into balls
- Fry the meatballs over medium heat for several minutes until they begin to brown
- Pour the bone broth mixture over the meatballs and add the turmeric, courgette and green beans and simmer for 15 mins
- Once cooked through, serve and garnish with chopped parsley
Tip
For a creamier, more saucy dish, add a can of full-fat coconut milk.