Hi all you lovely people! Hope you’ve had a great week and are ready to wind down for the weekend for some deserved downtime with friends, family or perhaps even by yourself. Whatever the scenario, I would like to tempt you with this yummy recipe. It is quick and easy to prepare and makes three portions.

I have been eating a lot more seafood and minced meat over the last few months as I seem to have gone off meat, chicken and pork. I can eat chicken when out but I don’t buy any to cook at home as I’m put off by the look of it alone. Not quite sure what’s going on there, but it’s not exactly a problem. Over my bodybuilding years I have eaten incredible amounts of chicken so it’s probably best that I don’t enjoy it as much currently. This leaves lots of room for other proteins in my dishes.

The original recipe belongs to Gordon Ramsay, so I was quite pleasantly surprised that even he knows the importance of more veg and protein and less starchy carbs.

This dish was a hit with all of us and I was pleased that even Silver – who has been a bit picky with his foods recently – loved the turkey meatballs. That’s how I know I’ve managed to cook something great as my goal is to bring my bodybuilding background and sports nutrition together in dishes that can be served on family dinner tables. High protein dishes with generous helpings of green vegetables will ensure you are getting a variety of vitamins and minerals and are looking after your health and waistline. One portion of these lean meatballs with 200g of green veg is around 380kcal!

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Here’s what you’ll need for the meatballs:
🔸500g lean turkey mince (2%)
🔸1 small onion, very finely chopped
🔸2 garlic cloves, very finely chopped
🔸2 tsp Worcestershire sauce
🔸1 egg
🔸Sea salt and black pepper
For the sauce:
🔹1 onion, diced
🔹2 garlic cloves, crushed
🔹1 tbsp tomato purée
🔹2 x 400g tins chopped tomatoes
🔹½ tsp dried oregano
🔹½ tsp balsamic vinegar

  1. Mix together all ingredients marked with yellow diamonds, shape the mixture into 20 small meatballs and pop them in the fridge until you prepare the tomato sauce.
  2. For the sauce, sauté the onions and garlic for a few minutes. Then add the tomato purée, cook for a further minute or two and add in the chopped tomatoes, oregano and balsamic vinegar. Leave to simmer for 10 minutes so the sauce could thicken.
  3. In the meantime fry meatballs on medium heat (in batches if you have to) so they’re cooked through or browned on all sides. Add all meatballs to the tomato sauce on the other pan, mix them into the sauce and let simmer for another 5-10 minutes so they can absorb the flavours.
  4. If you’re looking for inspiration on which vegetables to use, you can blanche some asparagus or steam Tenderstem broccoli. My choice was spiralised courgette, which I myself consumed raw (it’s lovely and sweet, I highly recommend) and steamed for others (3 minutes in microwave with a lid covered plastic dish). Encourage children to eat at least one serving of vegetables (80g or measured by the size of their fist) and for adults around 150-200g per meal.

Voila! Your meatballs and vegetables are ready and you have a great low carb meal, which has the seal of approval from the man himself.

Wishing you all a fantastic weekend,

Rahel x

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