Everyone loves meatballs!
The garlic provides antibacterial & prebiotic support (food for the good bugs in our gut), and the rich tomato sauce packs a lycopene punch (lycopene is a powerful antioxidant). We like to use chicken stock for its richness, as well as for its soothing digestive properties and handy protein profile. Pork, beef or lamb meatballs would work well.
1 large or 2 small onions, sliced
1 garlic clove, crushed
400g passata or chopped tomatoes
350ml chicken stock
1 tbsp tomato puree
¼ tsp turmeric
¼ tsp smoked paprika
½ tsp cinnamon
½ tsp cumin
1 tsp umami paste (optional)
1 packet of pork or beef meatballs (approx 16 meatballs) (preferably organic)
A dash of maple syrup, if desired, to sweeten the tomato sauce
Preheat the oven to 180 degrees
Place the meatballs onto a baking tray and roast in the oven until cooked (usually about 10-15 minutes).
While they are cooking, place a saucepan onto a medium heat and add some oil (we like to use coconut oil). Add the onions and allow to sweat until soft, translucent and sweet.
Next add the crushed garlic and cook out gently for about 1 minute, taking care not to you burn it or it will taste bitter.
Next add both the tomato & umami pastes and spices and cook for about 30 - 60 seconds.
Add the tomatoes and chicken stock and give everything a good stir.
Cook for a further 5 minutes so that everything is well combined.
Take the pan off the heat and blitz the sauce until smooth using a hand blender.