Makes 24 meatballs

Ingredients

• 1 medium brown onion (100 g/ 3.5 oz)
• 1 garlic clove
• 16 oz. ground beef (97% lean)
• 1 tsp paprika
• 1 tbsp freshly chopped oregano
• 1 tbsp freshly chopped thyme
• ½ medium zucchini, grated (100 g/ 3.5 oz)
• 1 tsp fresh lemon zest
• 1 small hot chili pepper, or to taste (7 g/ 0.3 oz)
• ⅛ tsp sea salt
• ¼ tsp cracked black pepper
• Olive oil spray

SAUCE

• ½ small red onion
• 2 garlic cloves
• 1 tin chopped tomatoes (no sugar added, Roma)
• 1 ¼ cups chicken or veggie stock (homemade, low-sodium)
• ½ small hot chile pepper , optional
• 1 tbsp tomato paste (no sugar added)
• 1 tbsp coconut aminos (15 ml)
• 1 cinnamon stick or 1/3 tsp ground cinnamon
• 1 tbsp white wine vinegar
• Pinch of salt, pink Himalayan or sea salt

Directions

1.  Peel and chop the onion and garlic. Grate the garlic and squeeze out the excess water from the zucchini, either using a muslin cloth or option to simply use your hands.
2. Heat a saucepan with olive oil spray. Add the brown onion and sauté on a medium/ low heat for 2 minutes until soft. Add the garlic and fry for 1 further minute. Turn off the heat.
3. Remove the stalk and seeds from the chili, finely chop.
4. Add the beef, onion and garlic mix, paprika, chopped oregano and thyme leaves, lemon zest (leave a pinch to sprinkle on top at the end), chilli, and a good pinch of salt and pepper to a mixing bowl.
5. Mix well and shape into meatballs about 3 cm in diameter to make about 26 meatballs (4 meatballs per serving).

SAUCE

1. Peel and chop the red onion and garlic. Remove the stalk and seeds from the pepper and chop into small chunks.
2. Add olive oil spray to a pan. Sauté the onion and peppers on a medium-low heat for 1 minute then add the garlic for 1 further minute. Add the tinned chopped tomatoes, tomato paste, coconut aminos, cinnamon stick, white wine vinegar, a pinch of salt and pepper and the chopped chilli. Start with 1 and add more if you prefer it really spicy. Simmer on a medium-low heat for about 30 minutes until it’s a nice thick concentrated sauce.
3. Heat olive oil spray in a pan. Add the meatballs and fry for about 10 minutes, turning regularly, until brown and cooked through. Alternatively, you can bake in the oven at 180 C/ 355 F, fan assisted, for about 25 minutes, turning half way through cooking.
4. To serve, plate with cauliflower rice and top with the Bonfire Meatballs.