Chia Meatballs
The chia seeds act as the egg in this recipe – holding the meatballs together.
Make this recipe with Bioitalia canned goods from Flannerys Robina…
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Ingredients (Meatballs)
- 1/4 cup Flannerys Own Organic Chia Seeds
- 1/2 cup Cherry Tree Kitchen Organic Bone Broth (Beef)
- 500g good quality beef mince (or chicken if you prefer)
- 3/4 cup Flannerys Own Organic Rolled Oats (or GF bread crumbs)
- 1 onion, diced
- 1/3 cup good quality cheese, optional
- 2 TBS Flannerys Own Organic Olive Oil
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp dried oregano
- 2 cloves garlic, peeled and minced
- 1/2 tsp Flannerys Own Himalayan Salt Fine
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground chilli
Ingredients (Napoli Sauce)
- 1 onion, diced
- 1 clove garlic, peeled and minced
- Sprig of fresh rosemary, finely chopped
- 1 lemon, juiced
- 1/2 cup bone broth
- 1 can organic diced tomatoes
- 2 cups organic passata sauce
- 1/2 tsp Flannerys Own Himalayan Salt Fine
- 1/2 tsp freshly ground black pepper
Method
- In a small bowl combine the chia seeds and the bone broth – allow to rest for 20 minutes.
- In a large bowl combine chia and broth mix with the remaining ingredients. Once evenly combined, roll the mixture in small balls. Cover & refrigerate for 1 hours.
- In the meantime, prepare the Napoli sauce.
- Saute the onion, garlic and rosemary over medium heat. Once the onions have softened add the lemon juice, bone broth, tomatoes, passata, salt & pepper. Allow to simmer over medium heat until the liquid thickens.
- At this stage the meatballs can be removed from the fridge and barbecued or grilled until golden.
- With the sauce thickened, add the meatballs and stir.
- Serve meatballs with pasta of choice or zucchini pasta (zucchini grated to look like pasta).
