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Saturday, September 13, 2014

Recipe: Healthy Baked Pesto Meatballs

I'm not the world's greatest meat fan by any means... I don't mind eating it, but it has to be with something - you'll never find me chowing down on a big steak or piece of chicken because it doesn't interest me in the slightest. 

That said, these Pesto Meatballs certainly changed my mind about meat. These babies are delicious - and Jesse was shocked to see me eating them on their own because it's something I normally would not do. They're so full of flavour and they even have some hidden veggies ;) 

They're little bite sized balls of flavour and perfect for parties, snacks or for using in pasta or on rice. We made a quick little sauce by melting some cream cheese, adding garlic, herbs and a sprinkle or parmesan cheese and then mixing through the meatballs. Peeeeerrrrrrrfect

We've made this recipe using both chicken mince and turkey mince, however, we've yet to try it with beef or pork mince - but I'm sure they would work too! Just add a little more pesto so the meat doesn't drown out the flavour.

As well as having hidden veggies, this recipe is much better for you because they meatballs are also baked! There's no need to fry them in oil and get covered in oil splatters and there's no constant turning in a pan!

But let me give you the recipe for these meatballs! >>

Baked Pesto Meatballs makes 3 dozen small meatballs
gluten free, low fat, clean eating friendly, freezer friendly

225g turkey or chicken breast mince 
2 cloves of garlic, crushed 
2 tbsp (40g) basil pesto

1 cup (100g) grated zucchini
1/3 cup (30g) gluten free quick oatsor quinoa flakes
1 egg 

Preheat your oven to 180C/355F. 
Mix all of your ingredients together and roll into small balls. If your mixture is too wet, add more oats/quinoa flakes until you're able to form them into soft balls. 
Place your meatballs on a greased and/or lined baking tray and bake for 10-20 minutes (depending on size) or until cooked through and lightly browned.
Serve immediately or refridgerate and reheat later. 
If you're wanting to freeze these meatballs, place them in a zip lock bag and seal, ensuring all of the air is out of the bag. They'll keep in the freezer for ~6 months or longer and can be defrosted in the microwave or in the fridge overnight.

*Find out more about Oats on a Gluten Free Diet. If you're one of the 1 in 5 coeliacs who cannot tolerate uncontaminated oats, be sure to use quinoa flakes instead. In Australia oats cannot be labelled as "gluten free" (as per FSANZ labeling laws) - see post for more details on the availability of uncontaminated oats.

But tell me, are you a meat fan or are you more like me?
And what's your favourite party finger food?
Meatballs are often a party standard, however, I'm very much a dip loving gal - especially if carrot sticks are involved (says she who once turned orange from a vitamin A overdose....)

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