TACO BALLS
SERVES: 4
MAKES: 16
TOTAL FIBRE: 18gm
FIBRE PER SERVE: 4.5gm
PREP TIME: 10min
COOK TIME: 8min
PLANT BASED INGREDIENTS: 4
INGREDIENTS
- Pork & Beef Mince (225gm)
- Chia Seeds (4 Tbsp)
- Garlic Salt (1 Tsp)
- Ground Black Pepper (2 Tsp)
- Smoky Paprika (2 Tsp)
- Ground Cumin (2 Tsp)
- Coriander Stalks & Roots (½ or 1 Bunch)
- 1 Jalapeno/Green Chilli (Cut Stem Off)
- Peeled Garlic (2 Cloves)
- Coconut Flour (1 Tbsp)
- Olive Oil Spray
HOW TO PUT TOGETHER / COOKING
Preheat the oven to 160 degrees, fan-forced.
Wash the coriander stalks & roots well, place in a mini chopper or nutri bullet with the peeled garlic & chilli. Blend until finely chopped.
Put the mince, all the spices & seasoning, the finely chopped coriander mixture, the chia seeds & coconut flour in a bowl & mix well with your hands well.
Roll into 16 balls, approximately the size of golf balls.
Place on a flat sheet baking tray, lined with greaseproof paper. Spray with olive oil.
Place in the oven for 8 minutes. Shake them around halfway through cooking. Cool & serve.
SERVING SUGGESTIONS
Make a taco bowl: layer shredded lettuce, chopped tomato, avocado & cucumber. Sprinkle it with cheddar cheese. Mix some sour cream with a touch of salt 7 lime juice. Drizzle over the bowl.
As a snack hot or cold dipped in hummus or tzatziki.
Reheat on stove top or in the oven in a tomato sauce sprinkled with cheddar cheese & bocconcini balls. Serve with a salad.
