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Sweet Onion Meatballs

You'll love these bite-sized morsels of healthy, protein-rich goodness.

Sweet Onion Meatballs

Serves 4

400g minced beef, chicken, lamb, pork or a mixture of beef and pork

65g butter

1 medium onion, diced

2 egg yolks (keep egg whites for an omelette)

1 ground tsp of OVViO Organic Tuscan or Provincial or Mexican or Indian Herb & Spice Blends

natural salt 

Method

Melt half the butter in a pan on low, add onion and stir until transparent. Season with dried herbs and spices and salt.

Mix together the cooked onion, the mince and egg yolks in a bowl. Shape the mixture into 8 -12 balls.

Melt the remaining butter in a pan and add olive oil on medium heat. Add the meatballs, turning frequently, until cooked and golden brown. Alternatively you may wish to bake your meatballs.

Preheat the oven first at 220˚C. Rub butter and oil in baking dish and place meatballs in dish and bake.

Cooking tips: 

To make patties, flatten balls with your hands and cook on each side until golden brown. You can replace onions with shallots or leeks. Ghee works best as a fat for Indian flavoured meatballs.

Grind spices just before use in a mortar and pestle to offer intensity in flavour.

Serving suggestions: 

Serve with finely chopped fresh parsley and lemon wedges or with dips.

Add to lunch boxes with vegetable sticks.

Bake meatballs in homemade tomato sauce and grated parmesan cheese.

Wrap in lettuce with a dip or dressing.

Serve with fresh, raw or cooked salads or vegetables.

 

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