Lamb Meatballs with Grated Beetroot

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


For the meatballs:
250g organic/grass fed lamb, minced
1 beetroot, grated
1 chilli, chopped
1 garlic clove, crushed
1 tsp. ground cumin
1 tsp. paprika
2 tbsp. chopped parsley and coriander
25g gluten-free breadcrumbs
1 egg, lightly beaten
Salt and black pepper

For the sauce:
200g small cherry tomatoes (whole)
1 red pepper (chop and remove seeds and stalk)
1 red onion, peeled and roughly chopped
Handful of basil, chopped


Preheat oven to 200c. Combine all of the meatball ingredients together in a mixing bowl using a fork and season with salt and pepper. Place on a baking tray and bake in the oven for 10 minutes. Roast the tomatoes, pepper and onion in the oven for 25 minutes. Leave to cool and pulse in a food processor. Transfer to a saucepan over a low heat and then add the meatballs to the sauce and cook for 5 minutes on a low heat. Serve the chopped basil on top. Delicious served with brown rice and steamed cabbage.

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