Contains Dairy, GF option
My kids love these.
Serving: 4
Ingredients
1⁄2 cup (45g) fresh Bread Crumbs (for gluten free leave out)
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 egg
1⁄2 teaspoon salt
1⁄4 cup (60ml) oil Rice Bran or Non GM Canola
3⁄4 cup (185ml) Homemade stock (alternative – can use water with some salt)
1 teaspoon cornflour (or GF cornflour)
1⁄2 cup (125ml) suitable cream
Directions
Step 1
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.
Step 2
Heat the oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.
Step 3
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.
Step 4
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
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