This looks like a lot of instructions and ingredients, but it's actually fairly straightforward and makes a complete meal!
Mediterranean Meatballs with Spaghetti Squash and Roasted Broccoli
Adapted from this recipe
Makes about 6 servings.
Ghee (Clarified Butter)
Salt & pepper, to taste
1 lb extra-lean ground beef
1/2 lb ground lamb
2 tbsp fresh cilantro, finely chopped, divided
2 tsp cumin, divided
2-1/2 tsp paprika, divided
2 tsp salt, divided
1/2 tsp black pepper
1 tsp olive oil
1 onion, finely chopped
1 clove garlic
2 cans fire-roasted tomatoes (Whole Foods carries the brand Muir Glen, which doesn't contain sugar)
3 oz. tomato paste
1 cup water (or less)
3 cups broccoli florets
1 clove garlic, chopped
2 tsp tandoori seasoning
Salt and pepper, to taste
1/4 cup pine nuts, lightly toasted
For the squash:
Preheat oven to 375 degrees F. Line a baking sheet with foil. Using a skewer, poke holes in the squash all over so that it doesn't explode in the oven. Bake the squash for 1 hour, cut it in half, and wait until it is cool enough to handle. (If you don't have time to wait, you're in for a hot gooey mess--but it can be done.) With a fork, scratch the spaghetti squash flesh into a bowl, toss it with ghee, salt and pepper, and voila. Fake pasta.
While your squash is in the oven, prepare the meatballs:
In a large bowl, combine meats, 1 tbsp of the cilantro, 1-1/2 tsp paprika, 1 tsp cumin, 1 tsp salt and 1/2 tsp pepper. On a large plate, form mini meatballs (around the size of bouncy balls, for lack of a better comparison). Set aside.
Heat olive oil in a large saucepan or dutch oven. Sautee onion until translucent, about 5 minutes. Grate a clove of garlic into the onions and stir for another minute. Add roasted tomatoes, tomato paste, water, and remaining 1 tbsp of cilantro, 1 tsp paprika, 1 tsp cumin, 1 tsp salt, and 1 tsp pepper. Bring mixture to a boil. Place meatballs into sauce, reduce heat to a simmer, and cover. Cook until meatballs are cooked through, stirring occasionally, about 40 minutes.
While the meatballs are cooking, make the broccoli:
In a bowl, combine florets, enough olive oil to coat, chopped garlic, tandoori seasoning, salt and pepper. Arrange in a single layer on a baking sheet and cook at 375 degrees F for 15-17 minutes. Sprinkle toasted pine nuts in with the broccoli and bake for another 3 minutes.
This meal reaffirmed my enjoyment of the "Paleo process" and reminded me that eating good, whole foods is the best way to help your body feel its best.