Contains Dairy, GF option
My kids love these. Serve with rice or potato mash and suitable veg.
1⁄2 cup (45g) fresh Bread Crumbs (or suitable GF Alternative, we have used plain rice crackers crushed up, and that worked fine)
1⁄4 cup (60ml) suitable cream
500 g beef or veal mince (organic, grass fed and lean i.e. heart smart)
2 tablespoons chives chopped finely
1 Garlic clove crushed
1⁄2 teaspoon salt
1⁄4 cup (60ml) oil Rice Bran or Non GM Canola
3⁄4 cup (185ml) Stock
1 teaspoon GF cornflour
1⁄2 cup (125ml) suitable cream
Soak breadcrumbs or crushed rice cake or chips in the cream. Add the mince, chives, garlic, egg and salt. With wetted hands, shape mixture into small balls.
Heat the oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.
Return all meatballs to the pan and add the stock. Simmer, covered, for 20 minutes. Remove the meatballs and cover with foil to keep warm.
Combine the cornflour with a little water and stir into the stock mixture. Heat through until boiling. Reduce heat to low. Add extra cream and cook, stirring, for 1 minute. Pour sauce over meatballs