Ingredients
- 1/2 cup (45g) purchased breadcrumbs
- 1/4 cup (60ml) cream
- 500g Heart Smart beef mince
- 1 small onion, grated
- 1 garlic clove, crushed
- 1/8 teaspoon ground allspice
- 1 egg
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/4 cup (60ml) olive oil
- 3/4 cup (185ml) Massel beef stock
- 1 teaspoon cornflour
- 1/2 cup (125ml) cream, extra
- Mixed salad leaves, to serve
- Crusty bread, to serve
Method
- Step 1Soak breadcrumbs in the cream. Add the mince, onion, garlic, allspice, egg and salt. Season with pepper. With wetted hands, shape mixture into small balls.
- Step 2Heat the oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.
- Step 3Return all meatballs to the pan and add the stock. Simmer, covered, for 20 minutes. Remove the meatballs and cover with foil to keep warm.
- Step 4Combine the cornflour with a little water and stir into the stock mixture. Heat through until boiling. Reduce heat to low. Add extra cream and cook, stirring, for 1 minute. Pour sauce over meatballs and serve with salad leaves and crusty bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
2224 kj
Energy
41g
Fat Total
17g
Saturated Fat
1g
Fibre
31g
Protein
180mg
Cholesterol
657.68mg
Sodium
2g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Pauleen Morisson, Bilgola, NSW (reader recipe)
- Image credit: Mark O'Meara
- Publication: Fresh Living
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