This is a great way to enjoy meatballs if you live in a poorly ventilated apartment! I made the huge mistake a few months ago of cooking a turkey version of these (if you are wondering, delicious) in a pan and the apartment along with all of our clothing reeked of meaty garlic for the next few days.. Super unpleasant!
So simple to make, these are great if you are pressed for time as its minimal prep and if you keep the meatballs small they cook really quickly. I baked these for about 15 minutes but could have taken them out even a few minutes earlier, there was only a faint amount of pink in the middle (I’m a medium rare kind of girl).
- 1 pound of good quality grass-fed beef mince
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green chili, finely diced
- 3 cloves garlic, minced in a press
- 2 thumb sized wedges of ginger, minced in a press
- 1/3 cup almond flour
- 1 egg
- 1/2 tsp fish sauce
- 2 tbsp soy sauce
- 1 1/2 tsp spicy chili sauce
- Juice from 1/2 a lime
- Small handful chopped cilantro
- Small handful chopped basil
Preheat the oven to 380F.
In a non stick pan sweat the onions, peppers and chili in a pan until soft. Remove from heat and set aside.
In a medium-sized bowl combine the remaining ingredients with the cooked peppers, onion and chili and mix ingredients together well with hands.
Line a flat baking tray with non stick baking paper. Using your hands take a small cupped fist of the mince and form into a small round ball and place on the lined baking sheet. I prepared 14 small meatballs total.
Place in the oven and bake for about 15 minutes, until meatballs are golden and bubbling a little on the bottom.
Enjoy with wilted spinach or my easy carrot fries. Super delicious!!