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.
- Beef mince - 250 g
- Grated Cheddar cheese (I prefer to use mature Cheddar for this recipe.) - ½ cup
- Finely chopped chives - 2 tablespoons
- 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.