Updated: Mar 4
Olive Oil, for cooking
1 small onion, diced
1/2 cup dairy-free milk
1/4 cup olive oil
2 tablespoon arrowroot starch
1 tablespoon all-purpose [gluten-free] flour
1 tablespoon butter or palm shortening
2 cups Kettle & Fire beef broth
1 tablespoon lemon juice
1/4 teaspoon allspice
Sea salt and pepper, for taste
1/2 small onion, diced
1 pound ground grass-fed beef
1 pound ground grass-fed pork
1/4 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1 box of Tolerant's Chickpea Rotini
Chopped dried parsley leaves, for topping
We highly recommend adding veggies, but this is completely optional! The dish is sometimes served with cooked mushrooms. To keep this recipe nightshade-free, we opted for diced zucchini.
Heat a skillet with olive oil over medium heat and cook the onions until they start to brown. Remove from heat and allow to cool before placing in a food processor or blender with the milk, oil, starch, and flour. Puree until thickens and forms a creamy texture.
In the skillet you just used, or a larger skillet, heat the butter/palm shortening over medium heat until melted. Add the broth, spices, lemon juice, and the creamy onion mixture and whisk constantly in small circles until combined. Lower the heat and let simmer.
In a large bowl, add in the ground beef and pork, egg, spices, and the diced onions. Using a wooden spoon or clean hands, mix until well combined. Start creating meatballs into about a golf ball-sized ball and add to the broth to cook. Allow the meatballs to cook in the broth for about 30 minutes or until the meat reads the cooking temperature.
In the meantime, boil a pot of water and cook your pasta as instructed.
When the meatballs are ready, add the drained pasta to the skillet and combine. Top with parsley, serve, and enjoy!