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
- 3/4 cup pitted salt-cured black olives or Kalamata olives*
- 1 pound ground lamb
- 1 tablespoon coconut flour
- 1/2 teaspoon dried oregano
- 1 1/2 cups halved red grapes
- 4 1/2 cups peeled, bite-sized parsnips (about 4 large)
- 1/4 cup homemade broth
- 1/2 teaspoon sea salt
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!
Wooh! This weekend was a friggin’ blast. My twin sis got married to the perfect man, and I got to laugh, cry, and dance my way through the whole thing by her side. This was actually my first time being “in” a wedding as my friends tend to be the I-N-D-E-P-E-N-D-E-N-T type. I took a little break from cooking but now I’ll be back at it as I start my new fieldwork rotation tomorrow, and meal prep is the only way I survive the Monday-Friday.
I fed these Garlic-Dill Parnsip Fries to my family as we lazed around all Sunday with our post-wedding hangovers (mine was the sleep-deprived variety). As weird as it sounds, it feels so good to be sore all over from dancing for hours on end. I haven’t had nearly enough fun in my life since the start of this Hashi’s flare, and I’m the type of gal that would rather be enjoying life than worrying about my health. I have a feeling most of you are that way too…
We had the best brunch this morning at Cassis in downtown St. Pete… unlimited and it was super easy to stick to Paleo and AIP. I had oysters, crab leg, bacon, honey ham, fruit salad, and roasted beets. I was sad when showed up and realized it was a $40 buffet and almost didn’t get a plate because I assumed all I would be able to eat was fruit. Such a pleasant surprise! We are going to go back for Mother’s Day brunch so we can do it right this time (right = 2 plates).
Garlic-Dill Parsnip Fries
Serves 2-4 | Prep Time 10 minutes | Cook Time 35 minutes
1 lbs parsnips, peeled
1 T coconut oil, melted
3 garlic cloves, crushed
1 T chopped dill, tightly packed
½ tsp sea salt
1. Slice parsnips into fries 2 inches in length and 1/3 inch wide. Place parsnip fries on a large baking sheet with parchment paper.
2. Whisk together remaining ingredients in a small bowl. Pour over fries and toss to coat.
3. Bake at 375 degrees for 25 minutes. Flip fries and Increase oven temperature to 450 degrees and bake for another 10 minutes.