Liven up the dinner menu with these delicious meatballs. Make a huge batch and have them for dinner and lunch. Add a sauce, salad or vegetables and get creative in the kitchen. Grab one when you are on the go and have as a quick work day snack. Gluten and Dairy Free!
Colourful, nutritious and home made.
Sauce: Ingredients and Directions
A tray of roasted veggies (pumpkin, carrot, sweet potato and one onion are my favourites)
2 cups of chicken stock (home made if possible)
A handful of herbs
Pink rock salt and black pepper to taste.
A big batch of roasted veggies.
Place all ingredients in the blender and blend until a nice puree.
If you don’t want to roast an onion just add in some spring onion green tops for added flavour.
Meatballs: Ingredients and Directions
500g Organic Chicken Mince
A handful of thin leeks
A handful of fresh parsley
2 free range eggs
Pink rock salt and black pepper to taste
1/4 cup coconut flour
1/2 cup shredded coconut
Extra coconut flour to roll the meatballs in
Start with a good quality mince
Leeks from my garden. Give them a good wash and use the green and white part. Substitute with spring onion or onion if you don’t have leeks.
Place all ingredients in the food processor with the chopping blade attachment.
Roll into small balls and coat in coconut flour.
Place in the fridge for about an hour to firm up.
Gently fry in a pan with some olive oil or coconut oil.
You can heat the sauce up on its own and pour over the cooked meatballs or alternatively brown the meatballs and then add the sauce to let it all heat up together. The flavours will develop more if you do it this way, especially if you have added raw spring onion in the blender stage of making the sauce.
Serve with your favourite veggies and salad.
Served without the puree here. The meatballs can be kept separately in the fridge and added to a lunchtime salad, grabbed for a quick snack or reheated for dinner another night.
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