This recipe is so versatile, healthy and satisfying it often forms my go to either as a cocktail party canape or using the leftovers to make a quick supper. You can also add any vegetables you want as long as they are finely grated into the mix and you can substitute the meat for tofu or paneer (an Indian cheese used in vegetarian dishes). If you do use tofu or paneer you won’t need the egg. I use brown rice breadcrumbs to keep it gluten free as well. They store really well for a few days or are equally good to freeze once cooked.
If you want to use the leftovers as a mid-week dinner, I make a simple tomato sauce in the traditional Italian way and once the sauce is cooked, add in the meatballs until they are warmed through. It goes really well with mash potatoes, rice or a pasta of your choice.
- 500g Turkey mince (you can also use Chicken)
- ¾ Cup Quinoa cooked (according to packet instructions)
- ¼ Cup brown rice breadcrumbs
- 1 Carrot, grated (optional)
- 2 Cloves, Garlic crushed
- ½ Red Onion, diced
- 1 Teaspoon Coconut Oil/Olive Oil
- 1 Teaspoon, Cumin powder
- 50g Fresh Coriander, finely chopped
- 1 Egg
- Heat the oil and sauté the onions until softened and slightly brown, leave aside to cool
- Preheat the oven to 180 degrees
- Once cooled, add all the other ingredients together and mix well with your hands
- Shape into golf ball size pieces – for canapes you can do them slightly smaller, so they are bitesize
- Place into the oven for 10 to 15 minutes
- Turn over and cook for a further 10 mins – be careful not to overcook otherwise they may become dry
- Serve with a dipping sauce of your choice – my raita is a great option!