Ground beef
750 g
Italian spices mix
3 tsp
Black pepper
to taste
Salt
to taste
Egg
1 piece
Parsnip
80 g
Artichokes Hearts
240 g
Coconut oil
1 Tbsp
Black pepper
to taste
Celtic sea salt
to taste
Cucumber
2 pieces
Tomatoes
4 pieces
Fresh spearmint
35 g
Coconut yogurt
200 g
Olive oil (extra vierge)
4 Tbsp
Dill
1⁄2 tsp
Garlic powder
1⁄4 tsp
Salt
1 pinch
Difficulty
Normal
Prep time
10 min
Cook time
35 min
1
Preheat the oven to 200 ° C. Knead the egg together with the Italian herbs and salt and pepper through the minced meat and form about 24-30 meatballs.
2
Peel the parsnips and cut into cubes. Cut the artichoke heart into quarters. Then dice the cucumber and tomato, and chop the mint.
3
Divide the balls over an oven dish and bake them for 25 minutes.
4
In the meantime, rub the parsnips and artichoke hearts with coconut oil and salt and pepper and spread on a baking sheet. Roast for 20 minutes. This can be done simultaneously with the meatballs in the oven.
5
Mix the cucumbers with the tomatoes and mint.
6
Stir together the ingredients for the tzatziki.
7
Serve the roasted vegetables with the meatballs, cucumber salad and tzatziki.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Allergens
Nightshade, Chicken egg
Diet
Paleo, Keto, Sirtfood
Course
Lunch, Dinner
Cooking equipment
Oven, Oven dish
1318 Recipes
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