Siska, kitchen, meatballs

Siska’s Kitchen: Pesto Meatballs

Preparation time, including cooking: 30 min.

Ingredientsmeatballs_NUTRITION FACTS
800 g freshly minced chicken
2 tbsp almond flour
2 tbsp coconut flour

Pesto
1 cup or 1 handful flat-leaf parsley
1 cup o 1 handful curly-leaf parsley
1 cup or 1 handful basil leafs
1 onion
1 clove garlic
salt and freshly ground black pepper

Directions

  1. Blend all the ingredients for the pesto. If needed add a little olive oil or water to make the blender run.
  2. Mix the minced meat with the pesto and the flour.
  3. Fry a tiny bit to check the seasoning, and add more salt and pepper if necessary.
  4. Form the mixture into small round balls and cook on a frying pan for about 8 minutes (check one to make sure it is well done. Must not be raw inside).

 Tips:

The meatballs can keep fresh in the fridge for a couple of days, or they can be put in the freezer. They are great as a part of the meat and nut breakfast or for lunch. The minced chicken is a good alternative and variation to minced beef, but compared to the beef it is very neutral in flavor and needs more seasoning. The pesto will give the meatballs a delicious and rich flavor. In addition the fresh herbs will provide a lot of antioxidants to the dish.

If, like me, you are a big fan of a good tomato sauce to go with your meatballs you can follow this recipe:

Tomato sauce

Ingredients
1 onion
2 gloves garlic
1 bottle or 2 glasses of mashed/pureed tomatoes (680 – 1000 ml).
2 tsp herbs de Provence
salt and freshly ground black pepper
1 – 2 tsp sweetener of choice*

* e.g. erythritol or stevia powder (one teaspoon stevia equals 3 drops fluent stevia).

Directions

  1. Chop the onion and garlic and sear it in butter or coconut oil in a pan on a gentle heat until soft and pale golden.
  2. Add the tomatoes and season with salt, freshly ground pepper and the sweetener.
  3. Cook the tomatoes uncovered for minimum 30 minutes.

Tips

Serve the meatballs with the tomato sauce and vegetables. My favorite is seared zucchini or finely chopped kale. If you want more carbs, you can serve it with rice spaghetti. To make it even more delicate and rich you can top with basil leafs and goat cheese.

Food for thoughtsHave you trained your mindful muscle today? If not, preparing and eating this meal is a good opportunity to do so. Being genuinely present and in calm surroundings when preparing and eating your food, will optimize your eating experience, help your digestion and prevent you from overeating. To be truly nourishing a healthy meal should be accompanied by presence, enjoyment and calm and healthy thoughts.

Tomatoes

Nice to know: Tomato and health

The tomato is an outstanding source of antioxidants and a great immune system booster. It is being referred to as a nutrient-dense or a super food because of its many health benefits. Intake of tomatoes has also been linked to heart and skin health and cancer fighting. Being an excellent source of vitamins and antioxidants, tomatoes can help combat free radicals known to cause cancer.

The tomato has a rich concentration of the beneficial antioxidant lycopene that provides it with its red color. Unlike other substances in most vegetables, the ammount of lycopene increases when the tomato is processed. The effect will even increase by 25-40 % if the tomato is heated.

Lycopene is fat-soluble. Hence, you should always eat some fat to your tomatoes to get optimal health benefits.

The tomato plant belongs to the nightshade family, of which some people are allergic to. Individuals with a tomato allergy are also prone to allergic reactions with other nightshades such eggplants. Being amongst those who do not cope well with the nightshades, I make sure to minimize my intake, despite my love for it. Rare but good!

For more information on health benefits of tomatoes:

What’s New and Beneficial About Tomatoes

Tomato nutrition facts

What are the health benefits of tomatoes?

Bon appétit,

Siska

About Chef Siska

Hello,

Happy to meet you! My name is Siska Sommer. I am the food enthusiast behind Siska’s Kitchen, 40 years old and from Denmark.

Cooking has been my passion from a very young age, and I love every step of the process leading to the intake of food.

Cooking is my creative expression, where I find balance, energy and enjoyment, and nothing makes me more happy or grateful than creating a new dish or sharing a delicious meal with the people I love.

Cooking should be about feeding yourself and your loved ones with nourishing, tasty food that enhance your enjoyment, wellness and vitality. To me that means quality, animal welfare and homemade food, cooked with love and presence, from ingredients in its natural state, organic, free from GMO, chemicals and additives.

I do not preach a certain diet. Nevertheless, I do not use gluten, sugar, low fat dairy and very seldom grains in my recipes. This is due to the fact that the intake of these makes me low on energy, happiness and health. If you can thrive on gluten, sugar or grains, go ahead. I strongly believe that the only expert on your body is you. Listening to your body’s signals is the best way to stay healthy and in balance.

When it comes to my recipes, my goal is to inspire. Feel free to change the ingredients along the way, and do not let my directions interfere with your instinct, senses and enjoyment of the process.

Enjoy and bon appétit!

Siska