Healthy Meatballs
Ingredients
- a little avo / coconut oil
- 1 onion, finely chopped
- 1 large aubergine, cut into slices lengthways then finely diced
- 250g Cooked Cauliflower rice
- 1/2 pack dill, chopped, plus extra to serve (optional)
- 2 tsp ground cinnamon
- 2 tsp allspice
- 280g Lean Beef Mince
- 2 large eggs
- 200g Finley chopped tomatoes
For the salad:
- 1 pack three peppers, deseeded and roughly chopped
- 2 large courgettis (about 500g), halved and sliced
- 2 large red onions, sliced
- 1 tbsp Olive Oil
- 1 tbsp Apple cider vinegar
- 1 clove garlic finely grated
- handful chopped mint
Instructions
- Heat oven to 180C / 160C fan / gas 4
- Line a 900g loaf tin with baking parchment and lightly oil it
- Put the onion and aubergine in a large bowl with the cauliflower rice, dill, spices and mince.
- Mix and squash together with your hands then add the egg and mix again and add tomatoes.
- Make Meatball roughly about 5cm in diameter and line in baking tray.
- Cover with tin foil and bake in the oven for 45 min to 1 hour or till done.
- Take the foil off for the last 15 minutes.
- Tip the peppers, courgettes and red onion into a roasting tin and toss with the oil.
- Roast in the oven with the meatballs for 40 mins or until the vegetables are tender and a little charred.
- Take the meatballs and roasted veg from the oven, leave the meatballs to settle for5 mins.
- Tip out onto a platter or board, remove the baking parchment and scatter with dill.
- Toss the roasted veg with the apple cider vinegar, garlic and mint and serve them with the meatballs.