Rich Red Wine Meatballs with Vegetable Pasta

There is nothing better on a chilly day that a warming rich bowl of something tasty and satisfying. Try this low carb version of meatballs and pasta. I use ready made meatballs from a reputable source.

Serves 4

16 large meatballs (4 per serving) baked for about 30 minutes (180 fan oven)

Rich Red Wine Sauce

1 tbsp. butter and 1 tbsp. of garlic flavoured oil

1 red onion sliced

2 small glasses of red wine

1/2 small glass of port

1 tsp italien herbs or bouquet garni

1 beef oxo cube

salt and pepper

Fry the onion in the oil and butter until starting to caramelise, add herbs. Pour in red wine and port, oxo cube and seasoning. allow to reduce until it is starting to thicken. this will take about 30 minutes, but is well worth the wait!

Vegetable Pasta

1 good sized butternut squash peeled and spirallized

4-5 large carrots peeled and spirallized

1/2 savoy cabbage finely sliced

1 Pack of Pepperoni (or you could use bacon if you prefer)

1/3 pint of vegetable stock

salt and pepper

Place the spirallized butternut squash and carrots in the lidded wok and pour over the vegetable stock, put the lid on and allow to steam for 10 minutes. Meanwhile fry the pepperoni until beginning to crisp and add the finely sliced cabbage stir-fry for 2-3 minutes, but do not allow it to burn. Tip the cabbage into the spirallized vegetables, remove the lid and allow the remaining stock to evaporate off.

Assembly

Divide the vegetable pasta between 4 serving bowls with 4 meatballs per person. Pour over the red wine sauce and serve.

 

 

 

Slightly Spicy Cabbage

½ sweetheart cabbage (sliced thinly)

2 shallots (chopped finely)

1 pointed red pepper (sliced)

6 baby plum tomatoes (halved)

2 large field mushrooms (chopped)

1 clove garlic (minced)

1 tbsp. coconut oil

Ground Sumac (a good alternative for this would be ground paprika)

Serves 2-3

  • Brown the shallots in the coconut oil, then add the sliced red pepper and the minced garlic
  • Once the pepper is starting to soften add the plum tomatoes and mushrooms.
  • When the mushrooms are starting to cook add the cabbage and fry off for about 5 minutes or until the cabbage is just starting to turn translucent.
  • Tip into a warmed dish and sprinkle over the ground Sumac (or paprika).
  • You can keep this warm in the oven for 10 -15 minutes until your protein dish is ready if you need to.

I used Bart’s Ground Sumac. It adds a lovely flavour which is slightly spicy and gives a delicious warmness to the dish. It’s a good flavour to try if you fancy experimenting, but you don’t want to try anything too outrageous.

 

 

 

Twisted Cabbage

½ sweetheart cabbage – thinly sliced

8-10 Brussel sprouts – peeled and halved

I red onion – chopped finely

4-6 rashers bacon – cut into strips

4-5 chestnut mushrooms – chopped into bite-size pieces

2 tsps. Coconut oil

Serves 2

  • Heat the coconut oil in a small wok.
  • Fry the onion, sprouts and bacon
  • Once starting to soften add the mushrooms and fry for a further couple of minutes
  • Finally add the cabbage and cook until softened – this only takes a few minutes depending on how you like your cabbage.

This is a great recipe for using up odd bits of veg – it is very adaptable and you can use whatever ingredients you have available. It’s also great if you add pine nuts, peanuts or toasted flaked almonds.