Holy schnitzel, it’s been quite the week over here. My husband got an awesome job offer in Florida, so we are packing up our baby & things, and moving in just a few weeks!! Literally will be spending Thanksgiving surrounded by boxes, not food, this year. Good thing Grace isn’t old enough to realize that’s a crummy way to spend a food holiday.
These Greek meatballs are beyond delicious + when paired with roasted grapes and the creamiest parsnip puree – HUBBA, HUBBA!
Greek Meatballs with Roasted Grapes & Parsnip Puree
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- In a food processor, pulse pitted olives until pureed. Add lamb, coconut flour and oregano to the processor and pulse until well combined.
- Form 16 golf ball-sized meatballs. Place on baking sheet. Add halved grapes to the same baking sheet and sprinkle with the pinch of sea salt.
- Bake for 18 minutes for well-done meatballs. If you would prefer medium-done meatballs, bake for 14 minutes but continue to roast the grapes for the full 18 minutes.
- Meanwhile, place parsnips, broth and salt in Instant Pot. Seal the lid and set Manual Timer to 7 minutes. Once timer elapses, vent the lid. The parsnips should be cooked and have absorbed the broth.
- Transfer parsnips to a blender and puree. Add just 1 tablespoon additional broth if the blender needs help getting going for the creamiest puree.
- Serve meatballs atop parsnip puree with roasted grapes. A drizzle of balsamic reduction is delicious on this meal!