Now before you raise an eyebrow and wonder what weird and wonderful ingredients I’ve added, let me promise you it’s nothing funky. Well, unless you class chickpeas and lentils as funky? Shame on you!
You’ll be thrilled at how many sneaky undetectable veggies are smuggled into these bad boys that it’ll be a “mystery” (see what I did there) to your kids that they’re actually so ridiculously good for them. I won’t tell them if you don’t. Shhhh, it’ll be our little secret…
It’s basically a cross between a falafel and a meatball. Because the veggies provide most of the bulk and flavour, you can then drastically cut back on the amount of meat you would ordinarily put into a traditional meatball recipe. Leaving you with a lot more wiggle room in your budget to buy less quantity but better quality meat instead. Try and buy the best quality you can find and afford.
I love using venison for this recipe. I have a sneaky trick, born out of a lack of supply of plain venison mince. I use venison burger patties or sausage that I take out the casing and use that instead of plain venison mince. They add more fat to the burgers or sausages and that makes a more flavoursome meatball overall. If you can’t get venison, beef works, but try and find a grassfed organic source if possible.
There are a fair amount of elements to this dish. The sweet potato mash, oven-baked meatballs and the glorious sauce to pour all over this thing of wonder. We’re all busy people, so I suggest making it in stages when you do your bulk cooking preps. The meatballs freeze brilliantly and so does the sauce. So if you add those two aspects into your weekly or monthly meal prep, all you really need to do is whip up the mash. And even that can be done a few days ahead of time, and everything just tucked into the oven just before dinner time to heat up means more time for a slurp of Mommy’s little G&T helper.
- 250g grass-fed beef or venison
- 4 carrots finely grated
- 1 tin lentils
- 1/4 cup meat spice
- 3 free-range eggs
- 1/2 cup chickpea flour
- 1/4 cup coconut flour
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried garlic
- In a large mixing bowl add all of your ingredients and using your hands, mix everything together until it can be easily shaped into small balls
- Use a large roasting dish and drizzle with olive oil
- Preheat the oven to 180C
- Roll the mixture into balls of your preferred size
- Place meatballs in roasting dish and bake in the oven for 30-45 minutes depending on their size
- Make this easy marinara pasta sauce to go over the top
- Serve over a bed of roasted sweet potato mash