Ingredients

• coconut oil - 1 tbsp.
• onion - 1 (finely chopped)
• garlic cloves - 2 (crushed)
• lean beef mince - 14 oz. (400g)
• lean pork mince - 7 oz. (200g)
• egg - 1
• parsley - 3 tbsp. (finely chopped)
• chili pepper - 1 (finely chopped)
• buckwheat flour - 1 tbsp.
• beef stock - 1 cup (240ml)
• chopped tomatoes - 1 can
• green peas (frozen) - 1 ⅓ cup (200g)

Preparation Instructions

1. Finely chop the onion and crush the garlic. Place in a large bowl with the meats, egg, parsley and chili. Season generously with salt and pepper, then combine everything using your hands.

2. Form 16 meatballs with your hands about the size of a walnut.

3. Heat the oil in a pan on low heat and cook the meatballs for about 10 minutes, until browned all over, turn them regularly. Once cooked, transfer onto a plate and cover with tin foil.

4. To the same pan, with the oil and juices, add the flour and stir well on low heat. Slowly add the beef stock, stirring constantly until well combined.

5. Next, add in the chopped tomatoes and green peas, mix well, then return the meatballs to the pan.

6. Simmer everything for 10 minutes and serve with rice