Recipe: Two varieties of gluten free beef meatballs

As part of my mass cooking session on Sunday evening, I decided to make up a load of meatballs for my lunches.

I love the fact they are so versatile – and although I normally opt for some garlic and chilli flakes in mine (like these turkey ones I made before) I decided to jazz things up a little.

Coriander is one of my all time favourite flavours, and I don’t use it often enough, so I decided to try some in one of the meatball batches I made.

In the second batch, I opted for a more Italian theme, with pesto and lots of garlic.

These are great hot or cold – I have mine with vegetables, salad, or even  put them in soup! They really are pretty versatile, and great to have if you’re trying to eat healthily and drop body fat.

So here you go, a double helping of delicious and healthy meatballs – which ones will you make first?

Option one: Spicy coriander meatballs

• 600g lean steak mince
• 1 small onion, finely chopped
• handful fresh coriander
• 1 tbsp tomato puree
• 1 tsp curry powder (I opted for mild)
• a good ‘glug’ of olive oil (appox 1 tbsp)
• 1 tsp chilli flakes

1. Preheat the oven to Gas 6.
2. Blend together the olive oil, coriander, curry powder, chilli flakes and tomato puree to form a paste
3. Add the paste, onions and mince to a bowl and mix well
4. Shape into meatballs, and bake in the over for 25 minutes.

Option two: Garlic and red pesto meatballs

• 600g lean steak mince
• 1 small onion (finely chopped)
• 1 tbsp red pesto
• 2 cloves of garlic (crushed)

1. Preheat the oven to Gas 6.
2. Mix together the ingredients
3. Form into meatballs and bake for 25 minutes

Note: Because of the red pesto, these will take on a slightly pink tinge, so make sure they’re nice and brown and cooked before you tuck in!

If you want to mix it up a bit, you could try this recipe with turkey or pork mince, or even a bit of pork and beef together. What do you add to your gluten free meatball recipes?