Our favourite sugar free recipe developer, super chef and food stylist, Dalene Crafford has done it again.
Here she shares a fantastic recipe for mini meatballs which are great for breakfast, lunch, dinner, as a snack and perfect for kids lunchboxes.
Only 3 ingredients are needed to make these magnificent mini meatballs! If you have beef mince, grated Cheddar and chopped chives, you can get rolling right now. Oh yes, and there’s another vital ingredient: you’ll need a non-stick frying pan, as the cheese is bound to stick if using an ordinary pan.
Make these little meatballs for your family’s LCHF meals and lunchboxes. Perfect for your banting parties, too. You can also roll the mixture into larger meatballs and bake them in the oven. Or you can use it to make full size burgers or kids’ mini burgers.
I am sure the kids will beg you to make these easy peasy mini meatballs for their lunchboxes. And on that note, do get them to help you when making this recipe. They’ll love it. Helping you in the kitchen, helps your little ones to experience food with all their senses. I like to get kids involved in food preparation from an early age on. Allow them to experiment. Even if they make a marvellous mess! I believe there’s no better way to teach them about real food.
My recipe makes 14 mini meatballs, but you can easily double up if you want more of these delightful little meatballs.
- 250 g beef mince
- ½ cup grated Cheddar cheese (I prefer to use mature Cheddar for this recipe.)
- 2 tablespoons finely chopped chives
- olive oil or avocado oil to fry
- Himalayan pink salt to serve
- whole chives to garnish
- Place the mince, Cheddar cheese and chives in a mixing bowl. Mix well – use your hands. Do not add any salt as the Cheddar is salty.
- Roll the mixture into 14 mini balls. Ensure that you roll the balls very firmly − not loosely. This is to prevent the meatballs from breaking up during frying.
- Heat a little olive oil or avocado oil in a non-stick frying pan. Please Note: It is very important to use a non-stick pan. In an ordinary pan, the melting cheese will stick during cooking, causing the meatballs to break up. Fry the meatballs over medium heat (the cheese will brown too quickly over higher heat) until just cooked. Shake the pan often and turn the meatballs frequently.
- Remove the meatballs from the pan. Serve (preferably) immediately with Himalayan pink salt. Garnish with whole chives.
(Makes 14 mini meatballs)
- You can replace the chives with finely chopped Italian (flat leaf) parsley.
- Serve the mini meatballs with pan-fried mushrooms and a green garden salad. Or, serve them on buttery cauli mash with a tomato and red onion salsa on the side.
- These small meatballs are perfect party fare. Serve them (hot or cold) on a bed of rocket with cherry tomatoes, black and green olives, cucumber fingers and celery sticks. Add a dip, simply made of crème fraîche, mixed with lots of ground black pepper.
- Pack mini meatballs into your family’s lunchboxes, together with avocado wedges, whole walnuts and a few strawberries. Add a small salad of thinly shredded red or green cabbage, mixed with a mustardy low carb mayo.
- Any mini meatballs left over from last night? Well, then eat them as breakfast balls on the go with thick slices of tomato and paper-thin slices of cucumber.
Recipe by Dalene Crafford
You’ll find more super-easy LCHF recipes at bantingwarehouse.com. (Go to Dalene’s Banting Kitchen and Banting Boredom Busters.)
Don’t forget to share your pics with us on social media. We love hearing from you.