BEETROOT KRAUT AND FETA MEATBALLS – The Brown Paper Bag

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BEETROOT KRAUT AND FETA MEATBALLS

GF: SF

Serves 5 (Makes 20 Meatballs)

500g beef mince

1/2 cup sauerkraut

2 tablespoons chopped dill leaves

1 tablespoon beetroot powder

2 eggs, whisked

1 (150g) small brown onion, diced

1/2 cup quinoa flakes

Sea salt and pepper

100g Danish feta, crumbled

Black and white sesame seeds to top

Preheat oven to 180C and line a baking tray with baking paper.

Place all of the ingredients except for the feta and sesame seeds in a mixing bowl.

Using clean hands knead the mixture together until combined. Season with sea salt and pepper. Roll the mixture into meatballs the size of gold balls and press the feta into the sides. Place on the lined tray and sprinkle with sesame seeds. The mixture should make approximately 20 meatballs.

Bake in the preheated oven for 20 minutes.

Category

Mains

Tags

beetroot, healthyfamily, howtomakemeatballs, lunchrecipes, meatballs, nutrition, protein, recipes, sauerkraut, seasonal, sugarfree, wholefoods

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