Tagine Meatballs
Kimberly
Magnificent Meals
Ingredients
500g mince of choice
- ½ onion
- ½ medium zucchini
- 2 medium sized mushrooms
- 1 carrot
- 1 egg
- 100g feta (I use a goat and sheep combo)
1 tablespoon Secret Spice Co Tagine
- 1 teaspoon Himalayan or unrefined salt
Directions
Finely chop, or blitz in a food processor, all the veggies.
- Crumble in the feta
- Add the egg, salt and spices and squish with your hands until well combined
- Heat a heavy based pan or turn on the BBQ on a medium high heat
- Plop a little tester ball on the plate BEFORE you roll the entire batch
- Taste it for salt and spice - add more if you need.
- Grease the pan well with ghee, lard or coconut oil
- Brown them off and finish in the oven if you can’t stand by and watch and turn or keep them on the plate for a nicely caramelised finish.
- The time taken depends on which meat you’ve used and how big your balls are!
- Have a couple to cut up and check along the way if you’re unsure.
Serve with Tahini dressing as a snack or with Cauli mash and roast veggies or Garlic Greens. Or whip out some wraps and a slaw with tahini dressing.
