Mackerel with Tamari-Ginger Glaze
17th April 2015
New You Boot Camp Meatballs
17th April 2015
Ingredients
- 360 gm lean beef minced
- 2 1/2 carrots grated
- 120 gm tinned tomatoes chopped
- 15 gm Parsley chopped
- 1 egg beaten
- 1 Garlic cloves
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 250 gms green lentils (1/2 can)
- Himalayan Crystal Salt
- Pepper
- mixed herbs dried
- 1 tsp tomato paste
- 0.5 gm paprika
- 2.5 gm corriander
- 20 gm hard goat cheese finely grated
- Brown Basmati Rice
Sauce:
- 600 gm passata
- 3 Fresh basil leaves
- Himalayan Crystal Salt to taste
- Pepper to taste
- 1/2 tsp cayenne pepper
- 120 gm Brown Basmati Rice (20 gm per person)
- 4 gm coriander
Servings:
Instructions
- Firstly rinse your rice. Then add to boiling water and leave to cook whilst preparing your meatballs.
- Drain lentils and squeeze as much water out as possible.
- Grate carrots and chop up parsley.
- Mix Ground beef, grated carrots, lentils, tomato paste, parsley, turmeric, paprika, ground coriander, egg, garlic and seasonings well.
- Shape into meatballs. Three per person, so not too big!
- Line a baking tray with baking paper and bake in hot oven for 20 mins. Drain off liquid from meatballs and reserve.Skim off any fat.
- In a pot on the stove make up cooked tomato sauce using passata and fresh basil leaves.
- Add meat juices and simmer for 15 mins.
- Pour the sauce over the meatballs and bake in the oven for 15 mins.
- Sprinkle with grated goat cheese and return to oven for another 5 mins.
- Serve with brown rice, which cooks in water for about 30 minutes.
- Garnish with fresh chopped parsley.
