It is no surprise that I love meatballs – any style or flavor. These are no exception. The first time I made them was when I first started my Paleo diet and was scrounging for recipes to try. They were delicious in this soup, but last night I decided to make them with sweet potato fritters, since I had fresh sweet potatoes from the farmer’s market.
For the meatballs:
- 1 lb. grassfed ground lamb
- 1 tsp granulated garlic
- 1/2 tsp ground ginger
- 1/2 tsp oregano flakes
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbs coconut oil (for frying)
- cilantro for garnish
Add meat and seasonings in a bowl and combine thoroughly. Form into golf ball sized balls.
Preheat a cast iron skillet with the coconut oil and fry, stirring consistently to keep their shape and cook evenly.
For the soup:
- 2 tbs coconut oil, melted
- 1 large sweet potato, peeled and chopped
- 5 medium orange carrots, quartered
- 1 yellow onion, peeled and chopped
- 3 cloves of garlic, peeled and left whole
- Salt & pepper (to taste)
- 2 tsp ground ginger
- 1 tsp ground cloves
- 4 cups chicken broth
- 1 13.5 oz can of full fat coconut milk
- 1 inch ginger root, peeled and grated
Preheat your oven to 375 degrees.
Line two baking sheets with tin foil and set aside. Cut up your carrots, onions, and sweet potatoes into large chunks. Toss with melted coconut oil, salt, pepper, ginger, and cloves. Make sure all of the veggies are coated evenly. Lay out the veggies onto the baking sheets along with the whole cloves of garlic and allow to roast in the oven for 45-60 minutes or until the veggies are fork tender. Once the veggies are done take them out and allow them to cool until they are no longer too hot to handle.
Add the carrots, sweet potatoes, onions and garlic to a heavy bottomed soup pot. Add the chicken broth, coconut milk and freshly grated ginger to the pot with the veggies. Allow to simmer over a medium heat for 20 minutes or so in order to allow the flavors to marry. Once your soup has simmered for 20 minutes, remove it from the heat and using an immersion blender, blend the soup until it is completely smooth and creamy.
After the meatballs are cooked through, you are ready to serve! Fill a bowl with soup, add a couple of meatballs to your bowl of soup and garnish with cilantro.
Last night, I had these two little beauties from the farmer’s market I wanted to use. I grated them with a box grater.
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 beaten egg
Heat a little coconut oil in a skillet and add the mixture by the spoonful. I use a #16 ice-cream scoop.
They were delicious! I just wanted a quick dinner because hubby and I had been working outside in the yard all day and was really too tired to do anything drawn out. We added a few broccoli sprouts from the farmer’s market for an extra punch of nutrients. It was the perfect dinner after a long day.