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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!