Ingredients
- 500 g lean beef mince
- 30 ml chutney
- 30 ml tomato sauce
- 2 baby marrows, grated
- 60 ml uncooked oats
- 1 egg, beaten
- 10 ml dried mixed herbs
- 15 ml ground coriander
- 45 ml chopped fresh parsley
- ½ tsp salt
- lemon juice and black pepper to taste
- 30 ml sunflower or canola oil for frying
Method
- Place all the ingredients, except the oil, in a mixing bowl and mix with your hands until well combined. Season with lemon juice and pepper.
- Shape the mince mixture into small balls using about 2 tbsp (30 ml) of mince per ball.
- Heat half of the oil in a large frying pan over a medium heat. Fry half of the meat balls until golden brown on both sides.
- Reduce the heat, cover with a lid and simmer for a few minutes or until cooked. Spoon out and repeat with remaining meat balls and oil.
- Allow meat balls to cool and pack in a lunch box with a dipping sauce of your choice, such as sweet chilli sauce, tomato sauce or plain low-fat yoghurt. Alternatively serve warm with salad ingredients as a light lunch.
Tips
1. When buying sauces like chutney and tomato sauce, make sure you choose a good quality option that is lower in sugar and salt.
2. The meat balls can also be served with fresh fruit or left-over cooked veggies like sweet potato, butternut or even corn on the cob. Baby potatoes in the skin also work well. The meatballs are delicious as a filling for pitas with salad ingredients.
3. This recipe makes about 12-15 small meat balls.
*Recipe courtesy of cookingfromtheheart.co.za.
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