One of the topics of conversation at the AIP picnic on Sunday was this: –
What do you eat on the AIP when you can’t face cooking?
And, it’s a good question. It was mooted that perhaps there might be a ‘secret squirrel’ restaurant here in Sydney that could cater to one in the elimination phase of the AIP. Sadly, if there is, I have yet to find it.
My not-so-sexy answer for those nights you can’t face cooking is this: –
Have a secret stash in your freezer!
Anyone who is well versed in cooking for a special diet – autoimmune or otherwise – knows that the first step is preparation. In fact, preparation is likely the second and third step, as well. Preparation is e v e r y t h i n g !
Here at Casa TSL, I’m a massive (not just big, baby. MASSIVE!) believer in cooking once to eat twice, thrice or even more if I can get away with it. If you’re going to the trouble of preparing good, wholesome REAL food from scratch, do yourself a favour – double the recipe and freeze the extras.
And, one of the easiest, most economical staples to have in your secret freezer stash is meatballs.
Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear. (Lemony Snicket, ‘The Carnivorous Carnival’)
Meatballs are a bit of a wonder food. They’re portable. Kids love them. They’re versatile. And, this particular recipe can be amended to suit whatever you happen to have in your larder…
If you have lamb mince instead of beef or pork, then go with that. Fancy mint or coriander (cilantro) over parsley? – no problem! Prefer grated carrot or zucchini to silver-beet. Done! Only have spring onions (scallions)? That’s fine, too.
Here’s my stand-by freezer stash number for you:
- 450g x grass-fed beef mince (ground beef)
- 450g x happy pork mince (ground pork)
- 1 x small onion, peeled and chopped
- 1 x garlic clove
- 1 x generous handful flat leaf parsley
- ½ x cup chopped silver-beet/chard
- ½ x teaspoon salt
- 1 x Tablespoon fat
- Throw all the ingredients except the meat into your food processor and give a good whizz until thoroughly minced and mixed.
- Add your minced meat and mix again.
- Using a Tablespoon as a measure, roll spoonfuls of the mixture into balls and pop onto a plate.
- Heat a large fry pan over a medium heat with your fat. Fry the meatballs in batches – about 5 minutes before turning and repeating.
E N J O Y !
How do you like your meatballs?
This recipe features in the Phoenix Helix Recipe Roundtable.