Tag Archives: meatballs

Tasty meatballs!

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

Ingredients: Meatballs

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)

Ingredients: Sauce

Pasata sauce (one large jar)

Fresh or powdered garlic

Sea salt and black pepper

Oregano or other herbs (fresh or dried)

Method:

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.

Serve with your favourite veggies or salad.

 

Chicken, leek and coconut meatballs with a roast vegetable sauce

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!

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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.

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A big batch of roasted veggies.

Place all ingredients in the blender and blend until a nice puree.

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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

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Start with a good quality mince

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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.

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Place all ingredients in the food processor with the chopping blade attachment.

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Blend well

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Roll into small balls and coat in coconut flour.

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Place in the fridge for about an hour to firm up.

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Gently fry in a pan with some olive oil or coconut oil.

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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.

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Serve with your favourite veggies and salad.

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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. 

Have you had a listen to my Wellness Podcast? Search on iTunes for The Wellness Buzz Podcast or listen in at http://www.thewellnessbuzzpodcast.com

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