These days it is so easy to experiment in the kitchen. Any ingredient is available in the common supermarket. 15 years back I even didn’t hear about
quinoa, and raw coconut milk was impossible to find anywhere. Today these products become the regular food ingredients in my kitchen.
Simple beef meatballs could be turn into the water-mounting and favorite dish of all family.
I just add few magic ingredients: coconut milk and quinoa flour (which can be replaced by corn or oat flour). Vegetables bring more nutrition value to the dish.
In case of cooking method I prefer baking. It is easier, faster and no need to clean the whole kitchen after all.
Veggie and Beef baked meatballs (kids’ fav)
Ingredients:
- 250 g minced beef
- 1 egg
- 2 tbsp fresh breadcrumbs
- 50 ml coconut milk
- 1 garlic clove
- 1/2 cup cooked rice
- 2 tbsp quinoa flour (can be replaced by corn flour)
- 1/2 zucchini, grated
- 1 small carrot, grated
- Salt, pepper
- Oregano, thyme (optional)
Cooking method:
- Pre-heat the oven to 180 C. Grease a muffin tin or line a baking sheet with parchment paper.
- In a large bowl knead the beef with the egg, minced garlic, spices, salt and pepper together.
- In a blender, make the fresh breadcrumbs from the bread.
- Pour coconut milk into a small bowl, transfer breadcrumbs there and leave for 5 minutes.
- Grate the carrot and zucchini, squeeze well removing all liquid from the vegetable mash.
- Add vegetables to the meat mixture, stir in the breadcrumbs soaked in coconut milk, add quinoa flour and cooked rice.
- Transfer the batter to the muffins tin or form meatball if using baking sheet.
- Bake for about 25-30 minutes, until the top is golden and crisp. Remove from the oven.
- Serve with vegetables or yogurt. It is also perfect dish for lunch-boxes.
