Mini Meatballs

GLUTEN-FREE NUT-FREE DAIRY-FREE

 

These yummy little meatballs are a favourite in our house. It's really handy making a big batch like this and popping the leftover balls into the freezer in several zip-lock bags ready for school lunches or ready-made dinners!

 

Ingredients:

  • 1kg premium beef mince (or you can use a mixture of beef & pork mince to add more flavour)
  • 1/2 cup rice crumbs
  • 2 eggs
  • 2 cloves garlic, crushed
  • 1 large carrot, grated finely
  • 1/4 cup 'Mons' all natural tomato sauce (available at Coles supermarkets)
  • 3 slices of Healthybake Spelt Flour Bread (available at some IGA stores, or you can order from the Healthybake website)

 

Method:

  1. Combine beef mince, eggs, rice crumbs, garlic, carrot & tomato sauce in a large bowl. Mix through well with a fork
  2. Put bread into a food processor and blend until it turns into fine breadcrumbs
  3. Add breadcrumbs into the mixture and stir through
  4. If mixture seems too wet you can add more rice crumbs. If too dry you can add more tomato sauce
  5. Shape tablespoons of the mixture into balls
  6. Heat oil in a large frying pan. Cook meatballs in batches, until cooked through. Drain on absorbent paper
  7. Serve with allergy-friendly condiment of your choice. We love sweet chilli sauce, cranberry sauce or fig jam !
  8. Enjoy!