I’ve decided to post a few recipes on the blog, but you’re going to have to be a bit patient, because I never measure or weigh anything (unless I’m baking), and so I didn’t think to take notes when I made these meatballs, but I don’t think much could go wrong…surely? This meal is gluten free, because I’m in the habit of cooking that way. This meal is obviously not vegan or vegatarian, and it’s not dairy free. If you left out the rice and quinoa it could probably be a bit “paleo”, but don’t quote me on that because I’m not a disciple, so please no paleo hate mail.
- For a “low carb” option, make zucchini noodles instead of rice/quinoa
- I also use pork mince or chicken mince, and then choose pork or chicken sausages
- For a leaner option, choose a low fat mince and a low fat sausage and leave off the cheese
Cooking for Coach | Meatballs with Rice and QuinoaPrint This
- 1 kg beef mince (approx.)
- 500g flavoured sausages (approx.)
- 2 eggs
- 4 cloves of garlic (crushed)
- 1 red onion (finely diced)
- 2 tsp cajun seasoning
- 2 tins of crushed tomatoes (plain or flavoured)
- 1 cup mozarella cheese (grated)
- Ceres Organic Quinoa-Rice Blend
Empty one tin of tomatoes into the bottom of an oven proof dish. Roll meat mix into balls and sit on top of tomatoes.
Keep rolling meat mix and sitting on top of tomatoes – you should get about 20 meatballs
Pour the second tin of tomatoes over the meatballs
Sprinkle about a cup of mozarella over the tomatoes – you can use any cheese, or no cheese at all
Bake at 180 degrees for about 20 minutes.
While the meatballs are cooking, add 2 cups of rice/quinoa and 4 cups of water to a rice cooker, microwave for 10 minutes, stir, and then microwave for a further 5 minutes.
I add 3/4 of a cup of the cooked rice/quinoa to each container and add four meatballs with sauce.
If this was dinner, you’d serve straight into bowls – or a bit of both.