Meatballs with Leek & Mushroom Creamy Sauce

Meatballs with Leek & Mushroom Creamy Sauce

  • Serves: 4 - 6
  • Prep Time: 00:20
  • Cooking Time: 00:30
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These flavoursome meatballs sit in a creamy leek and mushroom sauce. I like to make the meatballs into quite small balls so they are immersed well into the sauce. The sauce is creamy and full of flavour with strands of leek appearing like noodles. I enjoy serving this recipe with bright coloured vegetables like pumpkin and broccoli. The meatballs can be made ahead of time and stored covered in the fridge, which makes for a quick weekday meal.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 500g beef mince
  • 300g pork mince
  • 3 Tbsp golden flaxseed (fine ground), (ground)
  • 1 med onion(s), finely diced
  • 1/3 cup chopped parsley
  • 1 1/2 Tbsp Worcestershire sauce, organic
  • 1 Tbsp whole grain mustard
  • 2 tsp cinnamon
  • 3/4 tsp pink Himalayan salt
  • 1 lge egg(s), lightly beaten
  • 2 - 3 Tbsp avocado oil, or coconut oil - for cooking
  • LEEK & MUSHROOM SAUCE:
  • 1 lge or 2 sml leek, top and end removed, finely sliced
  • 3 tsp garlic, minced
  • 1 cup beef broth/stock
  • 1 1/2 cups mushrooms, thinly sliced
  • 1 cup coconut cream
  • Salt and pepper to taste
  • Chopped parsley, to serve

Directions

To a large bowl add beef and pork mince. Use clean hands to mix and combine the meats together well.

Add to the meat, flaxseed, onion, parsley, Worcestershire sauce, mustard, cinnamon, salt and egg. Mix well with a fork and once the egg is mixed through, use your hands to massage the mixture to make sure all ingredients is combined well.

Form mixture into small balls (approximately 30), they don't have to be perfectly round, rustic works good with this recipe.

Heat a large frying pan on medium to high. Add 1 tablespoon of oil and cook meatballs in batches for approximately 10 minutes, turning often to brown all sides. Add extra oil as needed. Once meatballs are cooked, set aside on a plate.

To make the sauce: Remove any burnt onion bits that maybe in the pan but leave any other yummy bits left from the meatballs, it adds extra flavour to the sauce.

Heat pan on medium and add the sliced circles of leek and extra oil, stir as they cook and start to soften (they will cook further in the sauce). Add garlic and cook a further minute. Add beef broth and bring to a simmer for 5 minutes. Toss in mushrooms and cook for 1 - 2 minutes.

Add coconut cream, salt and pepper. Bring back to a simmer and return meatballs to the pan. Simmer for 5 minutes to allow meatballs to heat through and soak up a little sauce.

Sprinkle with chopped parsley and serve with steamed vegetables.

beef mince

Beef mince is ground down beef steak, it can make a meal very economical and is so versatile. It is used in many recipes including, hamburger patties, cottage pie, chili, meatloaf, bolognese and meatballs. Purchase organic and grass fed beef mince if possible. An excellent source of protein.

pork mince

Pork mince is ground down boneless pork meat, it's economical and is very versatile. I often combine both pork and beef mince together to add extra flavour to a mince meat dish. Pork is popular throughout eastern Asia and the Pacific. Purchase organic if available or grass fed and finished. Pork is an excellent source of protein and very high in thiamin (vitamin B).

golden flaxseed (fine ground)

Golden flaxseed meal is ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

parsley

Parsley would be the most widely used herb worldwide. Curly leaf parsley is often used as a garnish. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.

Worcestershire sauce

My choice in Worcestershire sauce is an organic brand ‘Melrose’. This sauce adds a delicious savoury flavour to meat dishes. Regular brands contain gluten and most have MSG, colours and flavours.

whole grain mustard

Mustard is a condiment made from the seeds of the mustard plant. The whole mustard seeds are mixed with water, vinegar or lemon juice, salt and flavoured with spices. Perfect to add flavour to dressings, sauces, soups, marinades and meat dishes.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

avocado oil

Avocado oil is excellent for dressings and dips, pan frying and barbecuing, baking and roasting. Recent research on the heating of oils, has revealed avocado oil is perfect for high temperature cooking. Choose cold pressed, extra virgin, avocado oil. My favourite brand is 'Grove'. Purchase in a dark bottle and do not refrigerate.

leek

Leek is a vegetable that belongs to the onion and garlic family. The edible part of the leek is the white base called the stem or stalk, the leaf sheath needs to be removed before eating. Leeks have a sweet, mild onion flavour and are commonly used in stock and soups. Leeks contain many flavonoid anti-oxidants, minerals and vitamins that have proven health benefits.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

beef broth/stock

Home made beef broth is excellent for healing Leaky Gut and to drink when unwell. Traditionally broth was made just from meat bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. If purchasing store bought broth/stocks, read your labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. I keep one on hand for emergencies. I get the butcher to cut my beef bones up so it's easy for the marrow and nutrients to be released easily. I prefer to making my broth in a slow cooker. I keep ice block trays filled with broth in the freezer ready for when just a small amount is required in a recipe.

mushrooms

Mushrooms are classified as fungi. Edible mushrooms are very low in kilojoules, rich in minerals and B complex vitamins, when exposed to UV light they contain large amounts of vitamin D2. Mushrooms are also used for medicinal purposes.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

parsley

Parsley would be the most widely used herb worldwide. Curly leaf parsley is often used as a garnish. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.

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