There is a culture of people that under no circumstances share their family recipes. No matter how many compliments you give these people, they often will tell you that they are not willing to share their recipe but would be happy to make it for you. I must admit, there was a time when I thought that too (how could I share my mum’s secret recipes? they were priceless!) but the joys of sharing recipes is like sharing part of myself and part of my culture. Well this recipe is inspired by a close friend. Actually she is my daughter’s godmother. Any recipe I have asked for, she has happily shared with me and so now, I pass it onto you all. I have made a few changes (added and took out certain ingredients) to the recipe to suit a gluten free diet but the basic ingredients are the same. She usually makes a big batch, bakes them and then after they have cooled down she freezes half of them. This way there is ready-to-heat, home made meal for those nights that we are just too busy cook! I must admit, I have not put them in the freezer myself but what I have done is separate the batch in half (once they were baked) and I placed them in a pot of Napoletana Sauce to create a spaghetti and meatballs meal! I simmered the meatballs in the sauce and in ten minutes I had a second meal ready! There are endless possibilities with these hidden veggie meatballs, including adding them to gluten free wraps and making home made ‘kebab-style’ meals or even adding them to a gluten free pizza base and making the best meatball pizza you have ever eaten!

500g beef mince

500g pork mince

2 cups ORGRAN quinoa puffs

1/2 cup parsley finely chopped

1/2 cup mint finely chopped

1 small carrot grated

1 large zucchini grated

1 large onion grated

1 egg

2 tbs olive oil

2 tbs tomato sauce

2 tsp dried oregano

2 tsp sea salt

1 tsp pepper

  1. In a large and deep mixing bowl combine all ingredients well using both hands.

  2. Place into the fridge for 15 minutes to allow to set.

  3. Preheat oven at 180C

  4. Prepare 2 large trays with baking paper.

  5. Using a teaspoon, scoop a walnut size amount out and roll it between your hands into a ball.

  6. Place on baking tray. Once all meatballs have been made, place in oven for 30 minutes.

  7. Serve with a green salad, sauce of choice and GF wrap bread.

Hidden Veggie Meatballs

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