A delicious and versatile meatball recipe that can form the basis of many meal options. Have with veggies or salad, mash to top a healthy pizza base or use as a filling for an omelette. #cleaneat #fitfood #glutenfree #homecooking
1kg grass fed beef mince
Tamari sauce (approx one tablespoon)
Tomato paste (one tablespoon)
Flat leaf parsley (Half a cup finely chopped)
Free range or organic eggs (two)
Sea salt and black pepper (to taste)
Pasata sauce (one large jar)
Fresh or powdered garlic
Sea salt and black pepper
Oregano or other herbs (fresh or dried)
Place the meatball ingredients into a bowl and mix well. Roll into small balls. If the mince isn’t really cold then you can place the meatballs back in the fridge for a while to firm up. Gently fry in a fry pan with olive oil. Just lightly brown.
Place the browned meatballs into a baking dish. Add the sauce ingredients and gently toss the meatballs through it.
Bake in a 200 degree oven covered in foil for around 20 minutes. Take the foil off and bake for a further ten minutes until the meatballs are browning, the sauce is sizzling and it is looking delicious.
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!
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.
Place all ingredients in the blender and blend until a nice puree.