Meatballs are great food; you can cook a lot and keep in the fridge for later use. Great as snack, and even to take with you on excursions. Some people fail in their diet, come home from work hungry and had no planning. Then it’s easy to get caught up in the fast food swamp. Planning is everything in order to succeed with eating good food all week, all month, and your whole life! Therefore, make a lot of meatballs on the weekend so you have in the fridge. Just heat up the pan again to make them warm. Make a good sauce to go with them. All food tastes so much better with a good sauce. In Sweden we are famous for our meatballs. When we lived abroad, it was one of the recipes that I always was asked to share with everybody.

But this time I did not do traditional meatballs, wanted a little more spicy touch. I was very pleased with the results.

Italian Meatballs 4 Pers

• 800 gr. beef minced
• 1 egg
• 2 garlic cloves
• 3 tablespoons coconut cream
• A handful of finely chopped fresh oregano
• Celtic Sea Salt
• Black pepper
• 1 teaspoon Italian seasoning
• Butter for frying

Mix the ground meat with all the ingredients. Heat a frying pan with butter. Brown the meatballs all evenly brown. Usually takes 10 minutes. I usually fry several times not to have too many in the pan at the same time.

Tasty Tomato sauce

• 3/4 cups tomato puree
• 1/4-cup homemade broth
• Celtic Sea Salt
• Freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon roasted sesame oil
• 1 Tablespoon Tamari (gluten-free soy sauce)

Mix all ingredients in a pan and cook together over low heat until the sauce thickens a little. Keeps for a week in the fridge.

Serving together with the meatballs

I served with butternut pumpkin. I like it when it has beautiful colors on the plate.

• 1 Butternut pumpkin
• 150gr Feta Cheese
• Arugula
• Olive oil
• Celtic sea salt

Toasted pine nuts (you can do your own in a dry frying pan until they are lightly browned)

Peel the pumpkin and remove the seeds, cut it in larger pieces. Drizzle with olive oil and sprinkle with Celtic sea salt. Place in the oven 175 degrees C. It usually takes about 15 -20 minutes. When it has little resistance remaining remove it and crumble the feta cheese over it. Add some arugula and sprinkle with toasted pine nuts.

This is the spice I used.