Yesterday began Hispanic Heritage Month which means all things comfort for us here at The Whole Box. We are located in the great city of San Antonio, TX so many of our influences come straight from our culture that surrounds us here.
Check out our simple Albondigas recipe.
2 lbs. ground beef
3/4 c. Almond flour
2 eggs (beaten)
2 Tbsp oregano
1 Tbsp. Cumin
2 tsp salt or M salt instead of salt and pepper
2 tsp. Pepper
1/2 onion diced
2 cloves garlic, minced
Heat oven to 350
Line a cookie sheet with foil and top with iron rack (this helps the meatballs get crispy and cook evenly)
Mix all ingredients together
Form even meatballs and place on iron rack
Cook for 30 minutes or until meatballs are at 165.
4 carrots, chopped (rough)
2 c. Chopped mushrooms (fine)
2 zucchini, cubed
1 onion, diced
2 cloves of garlic
1 package of sweet potato noodles OR 1 chopped up sweet potato (rough)
1 Tbsp of tomato paste
1 16 oz. can of crushed tomatoes
3 c. Chicken stock/broth
Put Instant Pot on sauté mode, melt ghee and toss in carrots, onions, and mushrooms. Cook for 3 minutes. Toss in zucchini, sweet potatoes, tomato paste, tomatoes, salt and pepper to taste, and broth. Put lid on instant pot and put on soup for about 5 minutes.
Chop cilantro and should be cabbage but I didn’t want to tonight and just did Brussels.
When soup is done, plop in meatballs. DONE