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Thursday, May 10, 2012


I have never been a huge fan of meat, particularly red meat. 
However, when doctors, friends and family all hassle you relentlessly to eat more of something, you do end up listening to them. My challenge is to make red meat cooking fun and taste unlike a dead poor cow. I was reading a food magazine last weekend when I came across an article in a food magazine titled ’10 Top Meatballs’. Looking through this wide selection of pork, veal, chicken, lamb and beef meatballs, I formed my own recipe. I've kept it very simple, however you could certainly add more herbs and spices, if you have these on hand. 


  • 500g lean beef mince
  • 2 garlic cloves, crushed
  • 1 cup breadcrumbs (amounts to 2 slices of gluten-free bread or 1 multigrain/wholemeal roll, processed in a blender)
  • 1 heaped tablespoon tomato paste
  • 1 free range egg, lightly beaten
  • 2 tablespoons dried oregano 
  • pinch of ground black pepper
  • Optional- 30g feta cheese, chopped or crumbled into small cubes
  • 1 tablespoon rice bran oil


1. Combine the beef, garlic, breadcrumbs, tomato paste, egg, oregano, pinch of ground black pepper and feta, if using, in a large bowl. To shape the meatballs, take around 2 tablespoons of mixture and shape into a circular ball. This is best done with your hands. Repeat to make around 24 (6 per serve) meatballs, placing them on a large plate. 

2. Heat a large frying pan over medium heat and add the oil . Place as many meatballs as you can without crowding them into the pan and cook, for around 5-7 minutes on each side or until golden-brown and no red flesh remains. Remove from pan and place on paper towels to cool and remove excess oil. Repeat this process until all meatballs are cooked.

Serve with a filling salad. 

Serves /
Makes / approx 24 meatballs
Total Preparation time / 15 minutes
Total Cooking time / 10-15 minutes 

x Emily 

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