This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
Everyone loves meatballs, am I right? Well, this recipe is a firm favorite in our house because it is so full of flavor and, it goes without saying, nutrient-rich as well. I much prefer using lamb — it is a little fattier and therefore the balls are more succulent but, of course, if you prefer beef or even chicken, then go ahead.
You can easily make up the sauce a day or two in advance, so if you already have the oven on for something else, popping the veggies in to roast will save yourself some time later. You can purée them, leave the sauce to cool and then refrigerate until you’re ready to cook dinner. Making the meatballs in advance is also an option; quickly get them together in the morning and leave, covered, in the refrigerator. Then in the evening all you need do is fry them off, heat up the sauce and carry on with the recipe. Like you, I’m all for saving a bit of time!
- For the root sauce:
- 1 tablespoon coconut oil or other solid fat
- ¾ lb red beets (2 medium), peeled
- ¾ lb yellow beets (2 medium), peeled
- 12 oz carrots
- 4 cloves garlic, unpeeled
- 2½ cups hot chicken bone broth
- 3 tablespoons lemon juice, Meyer lemon if you can get it
- Generous pinch sea salt
- For the meatballs:
- 1¾ lb ground lamb
- 2 tablespoon lemon zest, Meyer lemon if you can get it
- ¼ packed cup finely chopped dill, plus extra for garnishing
- 3 tablespoon freshly grated horseradish
- Generous pinch sea salt
- Coconut oil or other solid fat to fry
- Make the sauce. Heat the coconut oil in a roasting pan then cut the beets and carrots into similar sized pieces and put into the pan, together with the garlic. Cook for around 45-50 minutes, turning them half way through. Squeeze the garlic out of the cases and transfer to a blender, along with the roasted veggies, chicken broth, lemon juice and salt, and blend until smooth.
- Meanwhile make the meatballs. Put the ground lamb into a large bowl, add the remaining ingredients and mix well. Fry a small amount of this mixture in order to check you have added enough seasoning and readjust if necessary. Form into 20 walnut-sized balls.
- Heat a small amount of coconut oil in a large heavy based sauté pan and add the meatballs. If they don't all fit, you will need to do two batches. Brown the balls on medium heat, turning them to ensure they are evenly colored and regulating the temperature so they don't burn. Remove to a large plate and then pour the beet purée into the empty pan. Arrange the meatballs over the top, cover with a lid to stop the purée spitting and cook for around 10-12 minutes until cooked through.
- Serve with grated horseradish and a sprinkle of chopped dill over the top.
[…] Anyway, with that you can find the recipe over at Autoimmune Wellness. […]
What would you serve with this? Just trying to think of it as a complete meal. Thanks!
Hi Allison, I love this recipe with spaghetti squash, riced or mashed celeriac and/or cauliflower, or spiralised rutabaga (or zucchini). I also serve something green such as sautéed kale, collards, or chard.
This looks great! What would you suggest swapping carrots out with? They are an allergen for me
Hi Christie, my choice would be butternut squash.
Just made this sauce recipe and it is a huge hit! Thanks for the tomato alternative!
I’m so pleased it went down well. Thanks for saying so 🙂
My 11-year-old son and I thought the meatballs were delicious. The dill and lemon (we omitted the horseradish) was such a welcomed change from regular meatballs. Light and summery. I used beef because I’m working up to lamb. My meatballs were a bit dry–but I may have overcooked them. (Another former vegetarian here.) The root sauce was delish too. They pair nicely but I’m sure will be great used other ways. Thanks so much for the recipe.
Hi Susan, great news that you enjoyed the recipe. I hope you give the lamb a go, I think it works better with the other flavours, plus it’s less prone to drying out because of the extra fat 🙂
Oh my goodness, I am so glad I found this recipe. It was just delicious! I put it over spiralized zucchini. The sauce reminded me of tomato sauce which I haven’t had in years. Thank you.
Hurrah, thanks for the feedback. I love it with spiralised anything 😉
Do the carrots roast in the oven? If so, what temperature? Thank you!
Good call James! Preheat the oven to 350F. The carrots, beets and garlic all go into the roasting pan together. 🙂
This root sauce is very similar to Mickey’s FauxMato sauce, which is fantastic, even for non-AIP eaters. However, I’ve converted the FauxMato sauce recipe to use the Instant Pot and a stick blender, so I can do everything using one pot and less time. Do you think this recipe would convert equally well, or is the roasting necessary for the flavor profile of this dish? Thanks in advance for your help!
[…] 4. Lamb Meatballs in Roasted Root Sauce […]
Please update your cooking time from 1 minute. I was having a very chaotic day and looked at that briefly to see how long it was going to take to get dinner on the table and made my decidions around that. Just got home to find that it needs to cook for MUCH longer than that and it’s all I have for making dinner this evening.
Can you recommend a protein powder
Hi Cindy, the two options for AIP protein powders are collagen (which is not a complete protein but good for gut health, hair, skin and nails) or hydrosolate.
This looks delicious! I want to make this for my boys and I to eat but my oldest son is allergic to citrus. By any chance is it okay to substitute ACV in place of the lemon juice? I don’t think there is anything I can sub in place of the lemon zest, is there? Thank you!
Hi Amber! Yes, you can absolutely use ACV instead of the zest and lemon juice.
Utterly delicious!!! My husband who has no dietary restrictions loved it too. Don’t know what I would do without your wonderful recipes.
Hi and thank you for this recipe =). Does the grated horseradish go into the meatballs, or is that just for the garnish? Thanks, again!
The instructions indicate to garnish at the end.
Real problem here….roasting pan??? Whats the temp?
Joe, she has you make the sauce and the recipe on the stovetop, so there is no oven temperature.
The veggies are roasted, right? What temp? Thx
[…] Lamb Meatballs in Roasted Root Sauce – Autoimmune Wellness […]
Absolutely love this recipe. Sometimes make the ssuce on its own for dip
Great recipe and really a nice one. Will surely try this
I am so glad I found this recipe. It was just delicious! I put it over spiralized zucchini. The sauce reminded me of tomato sauce which I haven’t had in years. Thank you.