Meatballs have become one of my favourite go-to foods. They are very versatile, great hot, cold or frozen and reused at a later date. They work in a casserole or soup are great as a snack, kids enjoy them in lunch-boxes, sometimes I eat the same meatballs done different ways for breakfast, lunch and dinner! Always try to use fresh herbs when you can, it makes a real difference to the flavour of the mince.

 

Meatball Ingredients:

  • 1kg beef mince (this should make enough meatballs for this meal and have some leftover for another meal - makes about 60)
  • 1/2 cup finely chopped fresh oregano (2 Tbs dried)
  • 1 Tbs finely chopped fresh thyme (1 tsp dried)
  • 2 Tbs tomato paste
  • 3 cloves garlic finely chopped
  • 1 egg
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 3 Tbs coconut flour (or other flour substitute)

Quinoa and Tomato Sauce:

  • 2 cups quinoa (or make cauliflower couscous)
  • 3 cloves garlic
  • 1 onion chopped
  • 400ml tomato puree or chopped tomatoes
  • 2 Tbs tomato paste
  • 2 Tbs basil pesto or 3 Tbs chopped fresh basil
  • Extra basil and parmesan cheese to serve

Instructions:

  1. Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes.
  2. Place the saucepan over high heat and bring to the boil.
  3. Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed.
  4. Set aside.

    Meatballs:
  5. Place meatball ingredients in a bowl and using your hands mix to combine.
  6. Roll tablespoonfuls of the mixture into balls and refrigerate for 20 minutes.
  7. Heat half the oil in a frying pan over medium heat.
  8. Add the meatballs and cook for 10-15 minutes or until cooked through. Set aside.

    Sauce:
  9. Heat the remaining oil in the frying pan over medium heat.
  10. Add the onion and garlic and cook for 6 minutes or until softened.
  11. Add the tomato purée, and basil and cook for 4 minutes or until thickened slightly.
  12. Return meatballs to the sauce and mix to coat.
  13. Top the quinoa with the meatballs and sprinkle with extra parmesan and basil to serve.

Serves 4 (using 500g of mince) 

 

Ideas for leftover meatballs: 

  • Re heat for breakfast with a fried egg, fried tomato and some spinach topped with basil pesto dressing
  • Use in a spinach wrap with haloumi, tomato, avocado, bacon and basil pesto dressing or garlic aioli
  • Make some Almost Buns and fill with chopped meatballs, salad greens, tomato, avocado, cheese and garlic aioli
  • Freeze for use another day!