Greek Meatball Board

This is a fun meal.

Greek meatballs, dips, fresh fruit/veg and greens. 

I serve it on a big cutting board, put it in the centre of the table and everyone

just eats from the centre.  I made some tortillas for my family as they are not AIP.

It's an easy meal to modify so that AIP and non-AIP eaters alike are happy! 

Preheat oven to 200°C/400°F

For the meatballs:

500g lamb mince

1/4 of a red onion, finely diced

dried oregano, dried mint, fennel seed

(I don't really measure the herbs but at a guess, 

probably 2 or 3 tsp oregano and mint, 1 tsp fennel seed)

salt, pepper and garlic powder 

(again, no real measurements, just sprinkle some in!)

Mix all ingredients. 

Roll into 16 golf ball sized meatballs

and put them on a baking tray lined with baking paper.

Cook in oven for 20 minutes.

For the guacamole:

3 avocados

1/2 a red onion, finely diced

juice of 1/2 a lemon

minced garlic, 1 tsp

chopped fresh coriander leaves (cilantro)

salt and pepper

Mash avocados, add other ingredients.

For the artichoke dip:

1 can of artichoke hearts

3 Tablespoons coconut cream

juice of 1/2 a lemon

1 clove garlic

50 ml olive oil

Blend all ingredients til smooth. 

To serve:

Meatballs

Guacamole

Artichoke dip

Fresh apricots

Sprouts

(I had snow pea and 

radish sprouts on hand)

Radishes

Thinly slide red onions

Olives  

(usually kalamata 

but any will do)

Cauliflower

Carrot

Cucumber

Rocket (Arugula)

Fresh Coriander

Fresh Mint

Pop all components onto a big cutting board

and let everyone eat from the middle.

xx