Wednesday, 9 January 2008

Dairy and egg free meatballs

Makes ~20 medium-sized meatballs, ~20 minutes.

40-50g (1.5-2oz) white bread, crusts removed and torn into chunks
4tbsp soya milk
400g (14oz) beef mince
Half a teaspoon of cinnamon
Half a teaspoon of cumin
Half a teaspoon of mixed herbs
Half a small onion, grated
1 clove garlic, crushed

Allow bread to absorb milk in a small bowl for a few minutes before rubbing together to break up chunks. In a large bowl, mix together all the ingredients before kneading as bread dough. Break off chunks of the mixture and roll between palms to make around 20 medium-sized balls (about the size of a regular tomato). Fry the meatballs in batches ensuring that they are cooked through evenly. Serve with spaghetti and a tomato-based pasta sauce (1 400g tin chopped tomatoes, 2 crushed cloves garlic, half a teaspoon mixed herbs).
(recipe adapted from Apples for Jam, Tessa Kiros)


  1. Yum! I will be making this for my 4 year old son who is allergic to dairy & eggs. Thank you so much!!

  2. :)

    We like meatballs in our house. Here's another recipe we use pretty often:

    Spicy Turkey Meatballs

    (They aren't all that spicy really)



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