POW. Sometimes you just want a big bowl of meat. This salad is wonderful, and with zero carb it’s on track for you whether you’re paleo, gluten free, clean, or just trying something new. Not okay for vegetarians or vegans though, natch 😉
I love this for a light but still protein rich post gym meal. It takes no time to make too, and if you’re more prepared that I am multiple meatballs can be made in advance and heated up for lunches during the week. Impress your colleagues when you pull this out of your Tupperware!
I find it’s a great compromise meal in my house, so my long suffering boyfriend gets chips with his. 🙂
- 500g lean beef mince (the leaner the better!)
- 2 garlic cloves, minced
- 1/2 white onion, chopped finely
- 1 tsp cumin seeds
- Salt & pepper to taste
- 28g parsley, chopped roughly
- 8 tomatoes, quartered
- Seeds of 1 pomegranate
Get a large bowl for the meat, a heavy bottomed frying pan, and another bowl for the salad.
Chop your onion up finely and place into the meatball bowl. Add the beef mince, crushed garlic cloves, cumin and seasoning.
Mix together using your hands.
Once the ingredients are fully mixed, take a pinch of it (enough to make a 1.5 inch round ball) and roll into a ball using your hands. Repeat until all the mixture is used up.
Cooking method 1
On a medium heat add the meatballs to your frying pan (minimal oil/coconut oil please!). Cook the balls, turning as you go. They will take approx. 20 minutes to cook through.
Cooking method 2 – no oil!
Pre heat your grill on high. String the meatballs onto skewers and place on the rack. Make sure you have a tray below to catch the fat that drips off or you’ll be cursing yourself when it comes to clean the oven!
Grill the meatballs, turning regularly until they are brown all over and cooked through – approx. 20 mins.
I prefer the grilling option as you lose excess fat and there’s no oil involved, but the pan makes them a little juicer…and it is easier to turn them in the pan.
While the meatballs are cooking, prepare your salad in a bowl. Chop the parsley and tomatoes up, and mix together with the pomegranate seeds.
I like to toss the salad with a couple of slugs of lemon juice to give it that exotic salad feel.
Serve together – if you want or need a little carb action then brown rice or a flat bread are perfect. Otherwise, keep it super healthy and super low carb and serve as a hot salad.