I love making meatballs, they are so easy to batch cook and great to eat for breakfast, lunch or dinner. And these little babies are my new favourites! Not only are they a delicious way to get extra veg into your meal, they also pack a great anti-inflammatory punch from turmeric, garlic and ginger.
Turmeric contains curcumin, which has powerful anti-inflammatory properties. Studies have shown it dampens down inflammation in a number of chronic and acute diseases  and curcumin has also been shown to have specific “anticancer activities” . So yes, I want as much of that good stuff as I can get!
I came up with these meatballs to make the most of turmeric as a spice in its own right, so if you don’t like the taste of turmeric then this may not be the meatball for you.
Makes 14 meatballs
600g minced (ground) beef
1 cut diced zucchini
1cup diced carrot
1 cup diced cauliflower
3 cloves chopped garlic
1 tablespoon ground turmeric
2 teaspoon ground ginger
1/2 cup bone broth (or water)
1 tablespoon coconut oil (or your preferred cooking oil)
Salt to taste
Pre-heat your oven to 180 degrees celsius
Heat a frying pan (skillet), adding the coconut oil. When the oil has melted add the diced carrots
Once the carrot has started to soften add the cauliflower, zucchini, garlic, turmeric and ginger
Continue cooking on a low heat
If the veggies start to stick to the pan add the bone broth and continue to cook until the veggies are cooked and the bone broth has evaporated
Once cooked, put the pan to one side and allow the veggies to cool
Once sufficiently cooled, add the veg to the meat and mix everything together with your hands, make sure the veg is evenly distributed amongst the meat. Add salt
Get a baking tray or ceramic dish ready to put your meatballs on. Then start making your meatballs!
I made 14 meatballs with the mix I had an cooked then for approx. 10 mins, then turned them around and cooked for another 10-15 mins. Make sure they are thoroughly cooked through
I like to have mine with roasted sweet potato, some avocado and some raw vegetables (as pictured), or you can serve with your favourite veggies cooked however you like 🙂 Some homemade sauerkraut would also be a great addition.
 Bengmark, S Curcumin, an atoxic antioxidant and natural NFkappaB, cyclooxygenase-2, lipooxygenase, and inducible nitric oxide synthase inhibitor: a shield against acute and chronic diseases, Pubmed, 4th February 2015 <http://www.ncbi.nlm.nih.gov/pubmed/16387899>
 Tuorkey, MJ Curcumin a potent cancer preventive agent: Mechanisms of cancer cell killing, Pubmed, 4th February 2015 <http://www.ncbi.nlm.nih.gov/pubmed/25598986>