This Smokey Paprika and Tomato marinade works so well with the flavours of beef. The medjool dates in the marinade add a lovely sweet flavour and when cooked causes the edges of the meatballs to caramelise.
I like to cook these meatballs in the oven as it’s quicker and there is less mess. But these would work very well cooked on the BBQ and served with a fresh salad.
Happy sprouting, baking and coooking!
x Danielle
16 medium meatballs
500g beef mince
½ cup Smokey Paprika and Tomato Marinade.
1 carrot, grated
½ onion, finely diced
1 egg
1 tbs coconut flour
2 tbs almond meal
Preheat your oven to 200°C. Line a flat baking tray with grease proof paper.
Add all of the above ingredients to a mixing bowl and mix until well combined, I like to use my hands for that part!
Using a tablespoon, scoop up some of the mixture, roll into a ball and place onto the baking tray.
Continue this process until you have no mince mixture left and you have approx. 16 meatballs.
Bake in the oven for 30 minutes and serve.
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