Zesty Meatballs

September 19, 2015

Zesty Meatballs

These little beauties are definitely a family favourite. Meet my Zesty Meatballs. This recipe was inspired by a Jamie Oliver spaghetti and meatball recipe my Mum found years ago. He added lemon zest to the mixture and this added an incredible burst of flavour to the meatballs. My little meatballs are gluten free, paleo friendly and full of yummy flavours. You can eat them with some homemade tomato sauce or relish, with vegetables for dinner, or you can add them to Spaghetti Napolitano to create your own spaghetti and meatballs. They’re also a yummy snack all on their own, hot or cold, if you feel like a protein boost.

These days I always make my own meatballs. I like knowing exactly what’s in them. I’m a strong believer that if you use great ingredients and make your food with love and care you will always end up with a tastier dish. These Zesty Meatballs are really quick and easy to whip up and they use ingredients that you’ll probably have in your fridge and pantry every week.

I like to serve these with lots of steamed organic vegetables, either rice or dairy free mashed potato, and a fresh wedge of lemon on the side. It’s a quick and easy meal for the whole family.

Zesty Meatballs

Serves 4 – makes 16 small meatballs

Ingredients

  • 500g of beef mince
  • Zest of one small lemon
  • 2 handfuls of parsley, chopped finely
  • 2 good pinches of Himalayan salt
  • Cracked black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1 teaspoon of coconut oil or macadamia oil for frying
  • Juice of half a lemon

Method

  1. Place all of the ingredients into a large mixing bowl and mix well with your hands until well combined.
  2. Shape into 16 small meatballs, rolling them between the palms of your hands.
  3. Heat a large non-stick frying pan on medium-high heat. When the pan is hot, add the oil and coat the frying pan with it. Add the meatballs and sauté them until they are browned all over, turning them regularly. This will take about 10 minutes.
  4. When they are nicely browned, pour over the lemon juice and toss them well. This will make the meatballs nice and shiny. Cook for 2 more minutes, tossing occasionally.
  5. Remove the meatballs from the pan and serve with steamed rice and lots of steamed vegetables.

For all of my Thermomix fellow owners, I cook my white rice and steamed vegetables in the basket for a quick and easy accompaniment to my meatballs. I add half a cup of white rice, dice 4 medium carrots and cut up a small broccoli head. This fits nicely into the basket. I cook all of this on Varoma temperature for 15 minutes on speed 4. This amount of food serves myself, my husband and my two small boys. If you’re feeding a larger family, I would add 1 cup of rice and cook more vegetables in the Varoma basket on top. Happy cooking!




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