I love meatballs, they’re so versatile – you can have them with a delicious sauce on veggies, veggie noodles or mash, or crumble them over salads. They also make great leftovers. They’re also super versatile! You can use different types of meat (I love kangaroo as well as turkey), different herbs and spices to jazz up your balls
It’s also easy to make in batch and pack into containers for lunches/dinners throughout the week!
Recipe Type: GF, DF, RSF
Serves 4 – 5
Time 45min
Ingredients:
For meatballs:
- 500g turkey mince (or your favourite type of mince)
- 3 cloves of garlic, crushed
- 1 medium onion, diced
- 1 handful fresh basil, chopped
- 1 carrot, grated
- 2 T EVOO
- 1 T chia seeds
- 2 T chickpea/buckwheat/rice/sorghum flour
- salt and pepper to season
Tomato Sauce
- 2 cans organic chopped tomatoes
- 1 small onion, diced
- 2 cloves garlic, crushed
- 1 cup button mushrooms, chopped
- 1 handful fresh basil, chopped
- salt and pepper to season
Zucchini noodles or vegetables and Brazil Nut Parmesan to serve.
Method:
- In a bowl, place all meatball ingredients and mix together thoroughly using your hands.
- Wash your hands then roll tablespoon-sized portions of the mixture into balls and place on a plate.
- Put the plate in the fridge for 15 minutes to allow balls to set a little.
- Heat a frying pan on medium heat. Add a good thumb of butter then the meatballs and cook them until cooked through on all sides.
- Once cooked, turn off heat and set aside.
- For the sauce. In a separate saucepan, add the onion and sweat for 1 minute, add garlic and mushrooms and cook for another 3 minutes.
- Add tomatoes, stir to mix mushrooms through and bring to the boil.
- Turn the heat down and simmer to reduce the sauce.
- Season with salt and pepper, then add chopped basil at the end.
- Add the meatballs to the saucepan with the sauce and fold through.
- Serve on top of zucchini/carrot/sweet potato noodles and top with Brazil Nut Parmesan.
