My first recipe blog is taken from tonight’s delightful Meatball and Cous Cous dinner.
The recipe is gluten free, yeast free, low FODMAP, clean, delicious and can be adapted easily for anyone’s tastes. The majority of recipes I will post are for 1-2 people as I only have to cook for myself. Doubling the ingredients should not create differences with the end results.
Overall cooking and preparation time: 30 minutes / Serves 2
300g Beef Mince
1/2 Zucchini Grated
1/2 Large Carrot Grated
1 Egg, lightly beaten
Herbs/Spices of choice and amount – Chives, Coriander, Parsley and/or Thyme, Salt & Pepper.
1 tbsp Garlic Infused Oil (I find this fits with low FODMAP, this may not be the same for everyone)
1 Can Diced Tomatoes
3 Tbsp Tomato Paste
1 Cup Hot Water
1 1/3 Cups Corn Cous Cous
1 tsp Oil
Pinch of Salt
1 tbsp Butter/Margarine (I use Nuttalex)
Parmesan cheese to top the dish
Cooking the meatballs:
In a bowl, combine the beef mince, grated zucchini and carrot, lightly beaten egg, herbs/spices of choice and salt & pepper. Bring together all ingredients by using your hands (if you’re up for the meaty adventure), alternatively, a fork/stirring utensil will be useful.
Heat the garlic infused oil in a pan over a medium heat on the stove. Roll the meatball mixture into balls which are slightly larger than bite sized and place into the heated pan one by one, leaving a little room between each.
Turn the meatballs every few minutes or once each side is brown (Usually around 10-15 minutes).
Time to make the meatball sauce! Place the tinned tomatoes and tomato paste over the meatballs, add a little more salt & pepper if desired (I tend to add some additional mixed herbs to the sauce at this point). Fold the meatballs into the sauce with care as to not break them up and continue to cook on a medium heat with a slight simmer, stirring occasionally.
The meatballs are ready after a further 10 mins of cooking time (20 mins in total), and once the sauce becomes thicker and begins sticking to the bottom of the pan.
Cooking the corn cous cous:
During the turning of the meatball stage, begin to cook the corn cous cous (as per the instructions on the back of the packet). Place the water into a saucepan over medium heat until boiling.
Remove the saucepan of boiling water from the stove and place a tsp of oil, a pinch of salt and the corn cous cous into the saucepan, ensuring the cous cous is covered in the water mixture, let it sit for two to three minutes.
Add the butter/margarine to the cous cous mix and return to a low heat for 2 minutes, stirring occasionally and slightly ‘fluffing’ the mixture.
Serve the meatballs on top of a bed of corn cous cous, top with a little parmesan cheese (if it is so desired) and serve nice and warm. Enjoy 🙂
~ ~ Cate ~ ~