Meatball + Goat’s Cheese Salad
Who said meatballs are only for spaghetti? I love breaking a food rule and meatball salads is just one example.
I’m all for a quick lunch, which tends to be easy for most people until you get to the protein element. Canned fish is a great thing to have on hand to make lunches (that fit my framework), but we don’t want to be relying on it. This is why I love prepping and stocking the fridge or freezer with good quality proteins that are just as quick to prepare as it is to open a can of tuna.
Meatballs are also a nice way to incorporate nutritious pastured grass-fed and finished red meat into you diet. This means the cows have been fed their natural diet of grass (as apposed to grain which fattens them quickly), and have lived roaming on pasture rather than in feed lots. Happy cows = happy body.
This meatball recipe makes enough for 8 serves. I prefer to freeze them raw, then defrost in the fridge and cook on a pan when ready. I find this keeps them juicy and freshly cooked. As apposed to freezing them cooked which I find dries them out when you want to reheat them.
If you are on a low carb or keto diet, this recipe has the perfect balance of macronutrients for you!
Meatball + Goat’s Cheese Salad
Meatballs are a nice way to incorporate nutritious pastured grass-fed and finished red meat into your diet. This means the cows have been fed their natural diet of grass (as opposed to grain which fattens them quickly), and have lived roaming on pasture rather than in feed lots. Happy cows = happy body.
Serves:
2
Prep time:
45 minutes
Cook time:
8 minutes
INGREDIENTS
Meatballs
- 1kg beef mince
- 4 tbsp tapioca flour
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- ½ tsp nutmeg
- 1 tsp salt
- Black pepper
Salad
- 4 cups mixed leaves
- 1 tbsp olive oil
- ½ lemon, juiced
- 1 avocado, sliced
- 50g goat’s cheese, crumbled
- 3 tbsp sauerkraut
- 8 prepared meatballs (recipe above)
- Salt and pepper, to taste
METHOD
- Combine all ingredients in a large bowl. This is best done with your hands.
- Roll into 32 balls and place in a baking tray lined with baking paper.
- Place in the fridge if you are going to use them in the next two days.
- To freeze for later, place the raw meatballs separated in layers of baking paper, in a container and freeze.
- To cook, simply place onto a pan over a medium to high heat and cook for approximately 6-8 minutes, allowing different sides of the ball to have contact with the pan.
- To prepare the salad, in a large bowl combine the mixed leaves with olive oil, lemon juice, salt and pepper. Toss to coat. Set aside.
- Heat a small pan over a medium heat and cook the meatballs for approximately 6-8 minutes, allowing different sides of the ball to have contact with the pan.
- Serve the salad on two plates and top with meatballs, avocado, cheese and sauerkraut.
Notes
- If you don’t have oregano or rosemary, other dried herbs like thyme and dill work too.
- Dairy free option: Omit cheese or replace with a dairy-free alternative.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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