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Midweek Meatballs

Meatballs are a crowd-pleasing, kid-friendly and easy favourite in homes all over.

Sometimes containing mince meat and mostly including eggs and flour, they can also be heavy and laden with unnecessary additives.

How do we make clean meatballs then? My first tip to you is to use lamb!

And not just any lamb though ask your local butcher to mince some diced lamb for you. A HUGE flavour and quality difference, absolutely worth it.

After that we will use fresh herbs and Greek-inspired ingredients for flavour.

For this midweek (or any other day) meal idea this is what you need….

INGREDIENTS – serves 2-3

  • 300g lamb mince (from diced lamb)
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh mint
  • 1 tbsp toasted pine nuts
  • 2 tbsp goats cheese, crumbled (delicious and a binding ingredient!)
  • salt & pepper
  • splash of olive oil for cooking

METHOD

  1. Toss nuts in a frypan (no oil) on low heat for a few minutes until golden
  2. Heat oil in a frypan on medium-high heat
  3. Combine all ingredients in a mixing bowl
  4. Make small balls with your hands – roughly 12
  5. Once frypan is heated, add meatballs to pan
  6. Cook on each side for several minutes until browned and cooked through
  7. Remove from heat and set asidemeatballs

These would be perfect with a simple tomato salad (see below) and some couscous if you are looking for a more filling meal.

The meatballs will store, once cooled, in an airtight container in the fridge for 2 days.

Simple and delicious.

Simple and delicious.

Simple tomato salad – serves 1

  • 1/2 punnet cherry tomatoes, washed and halved
  • salt & pepper
  • 1/2 tsp extra virgin olive oil (EVOO)
  • 1/2 tsp balsamic vinegar

Combine all ingredients and toss

Enjoy these clean, gluten-free balls of goodness!!

Nadia xxx

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10 Comments Post a comment
  1. Hey Nards,

    This recipe looks delicious. Our family meatballs were quite similar. My mum used to use tomato paste too but I just add extra spices now:
    300g lean beef mince
    1 large carrot finely grated
    1 large onion minced or pureed
    2tbsp minced garlic (pref fresh)
    Salt n pepper to taste.

    The carrot gives you sweet flavour, sneaky veggie serves, and helps with the binding funnily enough. I sometimes cook up a double batch of these with a kg of fresh Roma tomatoes, boiled, peeled, and reduced down to a chunky sauce with fresh basil. Simple and delicious.

    Now I want meatballs. Curses!

    February 12, 2014
    • Delicious !! Love that you use herbs now as well 🙂

      February 12, 2014
      • Gotta love herbs. It is such a basic meatball recipe, so flexible. I’ve done them rolled in dukkah or with cumin and served with a fresh beetroot salad, or Italian style with herbs and Gf pasta 🙂

        Gotta try your Greek option 😀

        February 12, 2014
      • Dukkah – fab!

        Let me know how you go? 🙂

        February 12, 2014
  2. These look and sound absolutely delicious! I’ve made meatballs before with beef mince but never lamb. Love the inclusion of pine nuts too, I would not have thought of that 🙂

    February 15, 2014
    • Thanks Jan they are delish and worth a try if you have the time 🙂

      February 15, 2014
  3. Nards my dear,
    Would these suffer terribly for substituting out the goat’s cheese?

    June 20, 2014
    • You would lose a little creaminess though try an egg for the bind-factor and flavour?
      Let me know.

      June 20, 2014

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