Ingredients
500g lean beef mince
1 clove garlic – crushed to paste with some roughly ground pink salt
1 Tsp fennel – very finely diced
1 spring onion – finely diced
1 generous Tbsp – of finely grated beetroot
2 tsp – of good olive oil
1 tsp – date syrup
1 orange, you want a heaped tsp of the zest and 1Tbs of the juice
Prepping
prep time 15-20mins
In a large bowl add mince, break it up with a fork and add all the ingredients
Mix well until all well combined.
Take a heaped tsp full of the mixture and roll into a ball, continue until all the mixture is used up.
Set aside to rest for 5 or so minutes. You can prepare ahead of time, just bring to room temperature before cooking.
Cooking time: They should take around 10 – 15 minutes depending on the size.
Use a heavy base fry pan on a medium heat and add enough oil to just coat the pan. When hot add the meatballs.
Watch and shake the pan around to coat in any juices that come out of the balls. Turn gently with tongs and continue to shake them around in the pan. They will become lovely and sticky.
I like to serve on salad of Courgette noodles and baby rocket (baby spinach is great also if rocket a little sharp for some) Or you can use a pasta of your choice with your favourite salad.
Basic Courgette Noddle Salad
2 -3 courgettes depending on size & servings (this will feed around 4)
juice and zest of 1/2 lemon
lemon oil for the dressing. My favourite is The Village Press oils, because they are NZ made and taste great!
2Tsp chopped fresh dill
Let’s get started:
Prep time approx 10 mins
Using a spiral vegetable peeler run it down the length of the Courgette.
Or spiralizer if you have one.
Pile onto serving platter
Now drizzle a little amount of lemon oil just enough to coat the Courgette noodles (you don’t want a pool of oil on your platter) work in the chopped dill and leave to stand while you prepare you topping.
For this recipe I added the orange segments and nestled it all on a bed of rocket, you could use baby spinach or salad mix your family likes.
I also added the freshly grated (on the fine side of the grater) beetroot and a drizzle of lemon oil, you could also use orange juice to make it more palatable for the children.
Enjoy! 😊
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