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Baked Italian Oregano Meatballs with Root Vegetable Mash

  • Paleo
  • Low Calorie
  • Keto
  • Meat
  • Beef

Simple Baked Italian Oregano Meatballs served in a smokey, herb-tomato sauce. It will have everyone running to the table for dinner. Served alongside turnip puree as a peppery, paleo-friendly replacement for mashed potatoes.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring two saucepans of water to the boil.

  • 1.5 min

    Peel and chop the turnip.

  • 3.5 min

    Add turnip to one saucepan and the stock to the other. Heat the stock and stir to dissolve. When dissolved set the stock aside.

  • 5.0 min

    Peel and finely chop the garlic and brown onion

  • 7.5 min

    Chop the fresh parsley.

  • 8.5 min

    In a bowl, mix together the beef mince, half of the brown onion, half of the garlic, half of the Worcestershire sauce and half of the fresh parsley. Season well with salt and pepper.

  • 11.0 min

    Form the mince mixture into large meatball shapes.

  • 14.0 min

    Heat half of the oil in a saucepan and the remaining oil in a frying pan.

  • 15.0 min

    Add the remaining garlic and onion to the saucepan and sauté until softened and fragrant.

  • 15.5 min

    Add the meatballs to the frying pan and fry until the meatballs are browned on the outside.

  • 16.5 min

    Add the stewed tomato and beef stock to the onion mixture in the saucepan and bring to a gentle boil.

  • 18.0 min

    Lower the heat to a gentle simmer and add the dried oregano, smoked paprika, remaining Worcestershire sauce and harissa paste (omit if you do not like spice).

  • 19.0 min

    Season the sauce to taste.

  • 20.0 min

    Stir through the tomato paste to thicken the sauce slightly.

  • 21.0 min

    Add the meatballs from the frying pan to the sauce and spoon some sauce over them.

  • 22.0 min

    Transfer the meatballs to the oven to bake in the sauce. Cook until the meatballs are completely cooked through.

  • 23.0 min

    Drain the turnip and return the saucepan in which it was cooked.

  • 24.0 min

    Mash the turnip and season with salt and pepper.

  • 25.5 min

    Distribute the turnip among serving bowls.

  • 27.0 min

    Carefully remove the meatballs from the oven and distribute among serving bowls, along side the turnip mash.

  • 29.0 min

    Garnish with remaining fresh parsley.

  • Ingredients



    Beef Mince

    Olive Oil

    2 tablespoons per person

    Stewed Tomato

    Dried Oregano

    Fresh Parsley



    finely chopped

    Harissa Paste

    Use according to taste

    Smoked Paprika

    Worcestershire Sauce

    Brown Onion

    finely chopped

    Beef Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Tomato Paste

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Reviews (3)


4 out of 5 stars
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4 out of 5 stars
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A bit too much paprika for our liking, and I've learned from previous recipes that the cooking times are not always accurate.

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4 out of 5 stars
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