Feta, carrot and chickpea salad
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Atkins, Diabetic, Dairy Free, Nut Free
For the sauce:
For the meatballs:
500g minced beef
1 tsp cayenne pepper
2 tsp paprika
1 tsp Australian Murray River Salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
1 egg, beaten
1 mozzarella ball (125g)
1 handful of breadcrumbs
Spaghetti to serve 4
In a saucepan, lightly fry your onions and garlic on a medium heat until light brown.
Add the chopped tomatoes and mix in with the onions and garlic.
Add the rest of the ingredients. Leave to simmer on a low heat until meatballs are ready (then see step 5 of meatball method).
In a mixing bowl, add all the ingredients apart from mozzarella. Mix well until everything is combined.
Chop your mozzarella ball up into pea-sized chunks and set aside.
Divide the meatball mixture into 12 evenly sized chunks. Place two pieces of mozzarella in each chunk and roll into a ball shape. Repeat for all 12.
Lightly fry the meatballs until browned on all sides.
Add the meatballs to the sauce and simmer for a further 5 mins.