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Turkey meatballs & sweet potato and broccoli

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Servings: 4
Course: Lunch/Dinners
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500g (1 lbs. 1.6 oz.) lean turkey mince (options: beef mince)
  • 1 whole egg, lightly beaten
  • 2 large cloves garlic, crushed
  • 1 medium carrot, grated
  • 1 onion, grated
  • 1/2 cup (65g/2.4 oz.) ground flaxseed (linseed)
  • 1-2 tbsp. paprika, or to taste
  • 1 tbsp. of dried basil, or to taste
  • 1 roma tomato, finely chopped
  • 1/4 tsp. pink Himalayan salt
  • 1/4 tsp. freshly ground black pepper
Sweet Potato Mash (serves 2)
  • 300g (10.6 oz.) sweet potatoes, peeled and cut into smaller pieces
  • 1-2 cloves garlic
  • Unsweetened almond milk, as required
  • Pink Himalayan salt, to taste
  • Black pepper, to taste
Broccoli (serves 2)
  • Unlimited broccoli (pile it high!)

Method
 

  1. Combine the turkey/beef mince, carrot, onion, egg, garlic, ground flaxseed, tomatoes and spices in a bowl.
  2. Mix well by using your hands.
  3. Form the turkey/beef mince into 8 rissoles and set aside.
  4. Meanwhile, add some oil to a frying pan over medium heat.
  5. Add the rissoles and cook them for a 5-7 minutes on each side, or until cooked through.
  6. Place the sweet potato in a pot and add water.
  7. Place over medium to high heat and boil until the sweet potato has softened.
  8. Drain the sweet potato and place in a bowl with a small amount of almond milk, garlic and spices.
  9. Mash the sweet potato until desired consistency is achieved. Note: You may need to add more almond milk.
  10. Steam broccoli in a steamer until bright green and tender.
  11. Serve the turkey/beef meatballs with half the sweet potato mash and steamed brocoli.

Notes

Bring the rest of the sweet potato mash, green beans and one serve of meatballs for lunch in 2 days. Place the other two serves of meatballs in the freezer for use week 3 or when short of time.
Pile high with unlimited greens!