I haven’t made meatballs in the past; for some reason I thought they would be really tricky to make. I found these to be super easy and have now made them both in passata and oven baked. The two cooking styles create different textures – if you cook in oven they will be drier and denser (good to dip in an accompanying sauce) whereas meatballs cooked in passata they will have a softer, moister mouthfeel. Both ways are great!
This recipe will make a big batch of meatballs so feel free to halve it if desired (or to cook half in oven and half in passata to enjoy both styles!)
Tip: Baked meatballs are really just little round sausages (a great way to market them to toddlers) so they are easy to play around with flavours. Why not try Lamb & Cumin, Chicken & Cranberry, or Pork & Apple instead of the traditional Beef & Onion!
- 150g breadcrumbs / gluten-free breadcrumbs / cooked quinoa
- 3/4c milk / almond or rice milk
- 600g beef mince (ground beef)
- 1 small finely chopped onion
- Optional: 1/2c parmesan cheese (powder or finely grated)
- 1T ground chia seeds
- Salt & pepper
- Parsley (dried or finely chopped fresh)
- Chives (dried or finely chopped fresh)
- Garlic (dried granules or crushed fresh garlic)
Allergies: gluten free*, dairy free*, egg free, soy free, nut free.
- Preheat oven to 180’C.
- Soak the breadcrumbs in the milk until the liquid has been absorbed.
- If you’re using cooked quinoa instead: put the quinoa in the mixing bowl for the next step and add the milk after the other ingredients are roughly combined (you may not need to add all the milk).
- In a large mixing bowl, add all of the meatball ingredients (including the soaked breadcrumbs). Mix until combined. The mixture will be a little sticky but should be thick and not overly wet.
- Lightly oil your hands and roll meatballs; I like to do lots of small ones (approx. 2T of meat mix). Sit the rolled meatballs on a sheet of baking paper (on an oven tray).
- Bake for 18-25 minutes (or until no longer pink in the middle).
- Serve as a snack with a dipping sauce, or serve with pasta sauce and spaghetti, gluten-free pasta, or rice noodles.
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