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  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tbspn ghee or coconut oil
  • 500g minced beef or lamb
  • 2 egg yolks
  • 2 tspn dried oregano
  • Pinch of chilli flakes (optional)
  • Handful fresh basil
  • Black pepper
  • Sea salt or Himalayan salt


  • 2 cloves garlic (finely chopped)
  • 2 cans chopped tomatoes
  • 1 tspn coconut sugar
  • 1 tbspn balsamic vinegar
  • Black pepper
  • Sea salt or Himalayan salt

Heat half of the ghee or coconut oil in a pan and gently cook the chopped onions until they begin to soften. Remove of the pan and tip into a bowl, adding the mince, oregano, egg yolks, and chilli. Add a pinch of black pepper and sea/Himalayan salt, and combine the mixture together with your hands. Then divide the mixture into 24 balls of equal size.

Heat the rest of the ghee/oil in the pan and gently brown the meatballs. Remove the meatballs from the pan and set aside. Add the garlic to the pan and cook until it begins to turn golden. Add the tomatoes, balsamic vinegar and coconut sugar, and a pinch of salt and pepper. Bring to the boil, then gently simmer for about 5 minutes. Add the meatballs to the pan, lowering the heat slightly, and cover. Cook for a further 20 minutes.

Serve with wholemeal or spelt pasta, or use a spiralizer to whip up some courgetti for a lighter option. Finish with a sprinkle of fresh basil.