Paleo Meatballs

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Recipe's preparation

Put beef steak, bacon, onion, garlic & mixed herbs in bowl and chop for 10 sec/speed 7.  If happy with consistency put into another bowl and clean TM bowl. If consistency is not right briefly press 1-2 times/1 sec/"Closed lid" /Turbo.

 

Roll mixture into meatballs (size depending on preference but the bigger the meatballs, the longer the cooking time).  Place meatballs into Varoma and put aside.

 

 

Place basil and parsley into mixing bowl and chop 3 sec/speed 7.  Set Aside.

 

 

 

 

 

 

 

Place Shallots and garlic into mixing bowl and chop 3 sec/speed 7.  Scrape down sides of bowl.  Repeat if necessary.

 

 

 

 

 

 

 

Add oil and saute 3 min/Varoma/Speed 1.

 

 

 

Add all the remaining ingredients, including reserved herbs.

 

 

 

 

 

Place varoma on top of bowl so meatballs can cook while soup is cooking.  Cook 8 mins/Varoma/Speed 1, then puree 30 secs/speed 9, gradually increasing speeds from speed 1 to speed 9.

 

 

 

 

 

 

 

Take meatballs out of varoma and place as many in TM Basket if not all fits leave remaining in varoma.  Put basket (Containing meatballs) in bowl (Containing soup). Put Varoma back on top of bowl if there are any meatballs left in it.

 

 

 

Cook for a further 15 minutes. This is where you may want to add some water to the soup to stop from going to thick. If consistency looks ok check soup at about 7 minutes to check and add water if necessary. NOTE: depending on the size of your meatballs you may want to reduce the final stage of cooking – I did this based on meatballs slightly larger than golf balls.

 

 

 

 

 

 

 

Once cooked put meatballs into thermoserver and pour soup over the top.

 

 

 

Serve with Cooked Green Vegetables eg: Broccoli &  Zucchini.