Behind the power of these meatballs lies maple – sauteed onion, the ease of preparation and the state of satiety they deliver. Meatballs never have to be boring, you can make them so much more by adding vegetables, sweet and savoury flavours.
Delicious, nutritious, protein additions to main meals. Or perfect for snacks, lunchbox fillers, appetisers and finger foods.
1 Onion, finely chopped
1 Tbs Maple Syrup
500g grass fed Lamb or Beef mince
1 Small Zucchini, grated
1 Small Carrot, grated
1 Small Garlic Clove, crushed
¼ cup Quinoa flakes or Breadcrumbs
1 Tbs tomato paste
Hard cheese, sliced into 20 small strips (optional)
Preheat oven to 180 C and line a baking tray with foil.
Warm your pan and cover lightly with oil, sauté onion until limp then add maple syrup for further 3 mins. Remove from heat and place aside.
Combine remaining ingredients in a bowl and mix together. Once mixed, add sautéed maple onions and gently mix further. If mixture seems too wet, add small amounts of extra quinoa until the mixture sticks together.
Roll mixture into tablespoon – size balls and place on tray. Lay strips of cheese on top of meatballs (optional) and bake for 20 – 25 mins.
Meatballs can be served warm or completely cooled. Leftovers store well for up to 3 days in an airtight container in the refrigerator. Can be frozen for up to 1 month without the cheese on top.
Hope you enjoy these as much as we do!
In good health and happiness,
Tracie Connor is an accredited nutritionist, mother & media spokesperson, having featured in the Sydney Morning Herald, Huffington Post and on ABC Radio. Her office is based in Brisbane, Australia for personal consultations, personal shopping tours and in-home tailored pantry makeovers with health fund rebates available on services.