It’s hard to go past a good meat ball. I make these at least once a week but vary the seasonings and the sides to keep it interesting.
Love the days I have leftover meatballs for my abundance bowl lunches so I pretty much always double the recipe.
Note: The ones in the picture have feta – see variations. But I generally make them plain.
- 500 g ground (minced) beef or lamb
- 1/2 teaspoon fine salt
- 75 g almond meal almond flour
- 1 teaspoon onion powder (optional)
- Turn your oven to its highest setting.
- Combine meat, salt, almond meal and onion powder (if using) in a medium bowl. Using clean hands and a soup spoon, scoop a spoon sized chunk and roll into a ball with your hands. Place in a baking dish large enough to hold the meatballs in a single layer (I line mine with baking paper so it looks prettier in the picture and is easier to clean up). Repeat with remaining mixture.
- Pop the balls in the oven for 10-15 minutes or until browned on top and no longer pink in the middle.
vegetarian – try these zucchini falafels or these chickpea falafels.
dairy-free – replace feta with olives or roast chopped walnuts or pistachios or capers.
nut-free – just skip the almond meal in the meatballs or replace with soft bread cumbs.
different protein – any minced (ground) meat will work including chicken or turkey. See vegetarian options above.
more fancy / for entertaining – serve with best ever tabbouleh or my lime and tahini kale salad or a shaved cabbage salad.
different spices – great with 1 teaspoon baharat, or 1/2 teaspoon all spice, or 1 teaspoon each ground cumin, paprika and coriander, or 1-2 teaspoons curry powder.
chunky – add 100g (3.5oz) feta diced.
saucy – add 1 cup tomato passata or stock to the tray – will take a little longer to cook. Or pour over 1/4 cup balsamic vinegar when cooked.
Waste Avoidance Strategy
ground (minced) beef or lamb – freeze it.
cinnamon / almond meal – keep them in the pantry.
feta – keeps for months unopened in its packet. Or can be frozen.
hummus – will keep in the fridge for a few weeks. Can be frozen.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Problem Solving Guide
bland – next time use more salt in the balls. For now sprinkle with salt. A little chilli oil or hot sauce can help.
too dry – next time use higher fat meat or add a few tablespoons olive oil too the balls. Dryness could also be overcooked meat so again, next time set your timer and check earlier. For now a drizzle of extra virgin olive oil or more hummus is the best option.
too oily – the excess fat will cook out of the balls and form a puddle in your tray. I scoop it out and serve it with the balls but you can always discard it if you prefer (chickens love it!). Next time choose leaner meat.
balls falling apart – next time roll them more firmly with your hands. And resist the urge to touch them when cooking. I don’t turn mine and just let them brown on the top. For now, just change the name to beef and feta with hummus and serve your crumbled balls on the hummus. It will still be delicious!
no oven – the balls can be cooked in a frying pan. Just be careful when turning that they don’t fall apart.
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm meatballs in the oven (200C / 400F) for about 10 mins then or pan fry or enjoy them cold.
Leave a Reply