I thought I’d try something different this time, with Meatballs, and instead of using breadcrumbs, I tried using coconut flour. If you don’t want to use flour, you don’t have to. It won’t affect the meatball at all.
I like my meatballs to have a very basic flavour to them, because the real winner of the dish is the tomato sauce.
500 grams mince
1/2 large onion
1 teaspoon Italian Herbs
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/4 cup coconut flour (optional)
1/4 cup grated vegies (carrot, courgette, etc)
Preheat your oven using to 180 degrees Celsius..
Mix all ingredients together in one bowl. Ensure they are mixed properly – be sure to check the bottom of the mix for dry flour still left (if you’ve added it).
Get a cookie tray (the ones with edges, not a flat one) and line it with tin foil. Place a wire rack over the top of it, and spray the rack with oil. Roll tablespoon-sized balls using your hands, and put them onto the wire rack. I find using a special Ice Cream / Cookie Dough Scoop (like the one I bought from Stevens) perfect.
Put them in the oven for 15-20 minutes. No need to turn them.
I use the baking tray method to ensure they cook properly, and to collect the fat drippings.
Pull them out and let them cool down. I usually make this Tomato Sauce recipe to go with it, and I personally eat them with rice, but you can also use pasta (or rice noodles depending on your needs).