1 medium sweet onion, peeled and chopped roughly
4-5 cloves of garlic, peeled and cut in half
1 medium carrot, peeled and cut into a few pieces
450g lean organic grass-fed ground beef
450g lean organic ground pork
170g organic ketchup, *use tomato paste for a no-sugar version
1 tbsp. balsamic vinegar
35g Italian parsley, finely chopped
75g cooked quinoa
1/4 tsp. cinnamon
1 tsp. sea salt
1/4 tsp. red chilli flakes, optional - if you like a little heat
Preheat the oven to 175g and line a baking sheet with parchment paper.
In a food processor finely dice onion, garlic and carrot until a fine paste. Set aside.
In another bowl stir together the ground beef and ground pork. Mix in the onion, garlic and carrot mixture, ketchup, balsamic vinegar, parsley, cooked quinoa, sea salt and pepper flakes. Mix together without over-mixing.
Form the meatball mixture into golf ball-sized balls and place them on the lined baking sheet. Bake in a preheated oven for approx 30 min, or until no longer pink.
This is a versatile dish that can be served in a variety of ways: on their own with a side salad, mix with some homemade pasta sauce and eat on their own or over a small portion of your favourite pasta or brown rice.