Homemade Meatballs

by | Aug 17, 2016 | 4 comments

If you're short on time, then these beautiful meatballs are so quick and easy to whip up. You can also add in some extra grated carrot or zucchini and perhaps an egg (if tolerated) to act as a binding agent. Get creative with your use of herbs and spices and feel free to use any combination you love.

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 minsDifficultyBeginner
 500 grass-fed beef or lamb mince
 1 onion, finely diced
 3 garlic cloves, crushed (if you're like us then you'll add even more)
 a good pinch or three of Changing Habits Seaweed Salt
 2 tbsp Fresh or dried herbs, we used rosemary
 freshly ground Changing Habits Pepper to taste
 coconut oil for cooking with
1

Combine meat, onion, garlic, salt, pepper, spices and herbs together in a bowl and mix well with your hands.

2

Heat a large frying pan on a medium heat and add some coconut oil and allow it to melt so it covers the pan.

3

Begin rolling the meat into bite sized balls and place them onto the frying pan, spacing them out evenly. Cook on all sides until golden.

4

Remove the meatballs and place them onto a plate to rest and continue cooking the rest of the meat until it has been completely used up.

5

When they're ready serve with steamed or roasted veggies or a side salad. You can also caramelise some garlic and onions and serve that on top of the meatballs for some additional flavour!

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Ingredients

 500 grass-fed beef or lamb mince
 1 onion, finely diced
 3 garlic cloves, crushed (if you're like us then you'll add even more)
 a good pinch or three of Changing Habits Seaweed Salt
 2 tbsp Fresh or dried herbs, we used rosemary
 freshly ground Changing Habits Pepper to taste
 coconut oil for cooking with

Directions

1

Combine meat, onion, garlic, salt, pepper, spices and herbs together in a bowl and mix well with your hands.

2

Heat a large frying pan on a medium heat and add some coconut oil and allow it to melt so it covers the pan.

3

Begin rolling the meat into bite sized balls and place them onto the frying pan, spacing them out evenly. Cook on all sides until golden.

4

Remove the meatballs and place them onto a plate to rest and continue cooking the rest of the meat until it has been completely used up.

5

When they're ready serve with steamed or roasted veggies or a side salad. You can also caramelise some garlic and onions and serve that on top of the meatballs for some additional flavour!

Homemade Meatballs
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4 Comments

  1. Leila

    It would be great to have serving sizes on this recipe as I always worry I won’t make enough for the family.

    Reply
  2. Elizabeth

    Cater 100g (any meat) per person and that will leave a few for lunch boxes – if you limit their meat intake. I’d do 1kg of meat, cook and freeze for a family of 4, but it would be best to have 2 frying pans going for the meatballs.

    Reply
  3. Chris

    Are the quantities right in this recipe??

    Reply
    • Jordan Pie

      Hi Chris, there was an error with some of the quantities, but we’ve fixed it all up now. Thanks so much for double checking 🙂

      Reply

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