AUSSIE LUNCHBOX WITH KRAUT AND FETA MEATBALLS

Fuelling the diet consistently with a variety of wholefoods will provide the right balance of nutrition for when we need it most and for all the challenges life presents us – big or small. For me, being prepared for the challenges in life means ensuring I have an abundance of nutrients available to me in every meal. In this yummy lunch box I’m going with…buckwheat bread, yellow capsicum, carrots, cucumber ribbons, steamed broccoli, apple, kimchi, beetroot hummus, kale and red cabbage slaw, heirloom tomatoes, avocado and pepitas, fresh herbs and beetroot. To top this all off, my kraut and feta meatballs to up the protein, iron and zinc from beef. Recipe awaits you…

KRAUT AND FETA MEATBALLS

GF: SF

Serves 4

500g beef mince

1/2 cup sauerkraut

2 tablespoons chopped dill leaves

1 tablespoon beetroot powder, omit if no available

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.