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)
Yum! I will be making this for my 4 year old son who is allergic to dairy & eggs. Thank you so much!!
ReplyDelete:)
ReplyDeleteWe like meatballs in our house. Here's another recipe we use pretty often:
Spicy Turkey Meatballs
(They aren't all that spicy really)