Cranberry meatballs with Skhug couscous with minced green beans and sweet potatoes with bacon | LIMITED TIME OFFER !

Lulu Chapa from Volo used the secret ingredient to prepare a sweet and savory dish made from cranberries.

Cranberry Meatballs

2 pounds of Pre Brands minced meat

½ teaspoon of ground turmeric

2 tablespoons ground oregano

1 tablespoon of garlic powder

Salt and pepper to taste

2 cups popcorn, Signature Popcorn

3 sachets of 5 ounce of non-dairy butter perfume from Ellyndale Organics Keto Coconut Infusions

Place 2 pounds of ground beef in a bowl and add ½ teaspoon of turmeric, oregano, garlic powder, salt and pepper.

Grind 2 cups of popcorn into small pieces in a food processor.

Add ground pieces of ground corn in a bowl with ground beef and seasonings. Use your hands to mix everything in a mound before rolling individual meatballs.

Heat the coconut butter oil in a saucepan; add the meatballs and cook over medium heat. Check the meatballs every few minutes by turning them in the mold. The fully cooked meatballs must be "crisp brown" in color. The meatballs must be cooked to medium.

Drain the grease from the broiler pan when everything turns brown crisp.

Skhug Couscous

2 cups of couscous

2 cups chicken broth

2 tablespoons Greek sauce Skhug Delight

Boil 2 cups of chicken broth. Add 2 cups of couscous with a pinch of salt. Bake 10 minutes, then remove the couscous in a bowl and stir with a fork.

Add 2 tablespoons skhug sauce to the fluffy couscous and stir with a fork.

Sweet potato and green beans

2 medium sweet potatoes

4 slices of bacon

1 teaspoon Coconut Keto Herbal Infusions Ellyndale Organics

2 cups green beans

Peel the sweet potatoes and cut into cubes.

Fry the bacon strips over high heat in a separate saucepan. Return the bacon 2 to 3 times until completely cooked, then remove it from the mold leaving some bacon fat.

In this same pan, add the cubes of sweet potatoes and 1 teaspoon of coconut butter oil. Cook sweet potato cubes in bacon fat over high heat. Can add a pinch of salt.

Cook the sweet potato cubes for about 20 minutes.

While cooking sweet potatoes, prepare 1 sprig of rosemary and thyme using a knife to cut individual pieces of each branch to use as a garnish. Cut cooked bacon into small pieces and slowly add to sweet potatoes while cooking, reserving for garnish.

Separately, chop 2 cups of green beans into 2 cm long pieces and add them to a saucepan with 2 cups of water and salt. Bring to a boil and cook for 15 minutes.

Cranberry sauce

1 cup of red wine

1 cup Oktoberfest beer from Binny & # 39; s Beverage Depot

1 medium orange, juice

1 cup dried cranberries

1 shallot

1 branch of thyme

1 sprig of rosemary

2-3 tablespoons of sugar as needed

1 teaspoon NOW Foods liquid monk fruit

In a saucepan, add 1 cup red wine, 1 cup Oktoberfest beer, juice a squeezed orange juice and 1 cup cranberries.

Chop whole shallot and add to saucepan with 1 sprig of rosemary and thyme. Cook on the burner over medium heat over medium heat until boiling.

Remove the rosemary and thyme spices from the boiling saucepan.

Can use an electric mixer to mix the sauce in the pot. Taste the sauce to see if sugar is needed to make it less acidic.

Add 1 teaspoon of liquid monk fruit to the cranberry sauce mix to give it a sweet taste.


1 pinch of coriander

1 branch of rosemary and thyme, removed from the stem

Spread a bed of skhug couscous on a plate and add 2 to 3 meatballs on top.

Pour the cranberry sauce over the meatballs, then add a pinch of coriander.

Mix green beans cooked with sweet potato cubes and bacon bits to create a plated hash next to the meatballs and couscous. Add bacon, rosemary and thyme pieces to the sweet potato and green bean mince.

Pour the cranberry sauce over the hash.

For 4 to 6 people

– Lulu Chapa

Cranberry meatballs with Skhug couscous with minced green beans and sweet potatoes with bacon | LIMITED TIME OFFER !
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