Takeaway food at home! Meatballs are easy to make or just buy some from the shops pre-made. I like to make my own then I know what’s in them and can make the flavours to suit. I like this recipe where I use Beetroot to flavour and colour the Wallaby meat (why? Just for fun!)
Ingredients
- 1kg Wallaby mince
- 4 cloves of garlic
- 1 small onion
- 3 small beetroot’s peeled
- 1 egg
- ¼ cup almond meal
- 2 French bread sticks
- Sliced cheese
- 1 Avocado, sliced
- 2 tomatoes, sliced
- Leafy greens
- Mayonnaise
Method
- Preheat oven to 200c
- Roughly slice beetroot, onion and garlic in a food processor and blend down into a fine consistency.
- Combine mince with beetroot mix and egg. If it feels a bit moist add in almond meal. Combine by hand till well mixed
- Roll into balls a bit smaller than a golf ball size. Lay out onto a baking tray. Cook for 15min. Set aside and allow to cool.
- Time to make the sub. Slice a V shaped wedge out of the French stick and set aside to top piece. Lay sliced cheese, tomato and avocado. Top off with meatballs and leafy greens. Add Mayonnaise to your taste. Place top piece of bread stick back on top.
- Serve up and enjoy watching everyone try get their mouth around the Meatball Sub!
Enjoy
Cameron
Cooking with Cameron
The Fathering Project
