This amazing recipe for mouthwatering meatballs with a twist was specially developed for us by Savindri Perera, a food blogger, and expert baker. Visit her website Bread, Broth, and Brieyond for more amazing recipes!
Makes 30-40 meatballs
300g mince of your choice (chicken, turkey, or vegan mince recommended)
4 cloves garlic, crushed
1 tbs soy sauce
2 tsp powdered cinnamon
1 cinnamon quill
2 tsp cumin
1 tsp turmeric
2 tsp paprika
1 tsp dried rosemary
1 tsp stock powder
2 tsp black pepper
3 tbs olive oil or vegetable oil
2 tsp roasted curry powder
Place the beetroot in a pan of boiling water along with the cinnamon quill and boil until soft. Drain and discard the cinnamon quill. Peel the beetroot whilst hot and blend into a fine puree. The cinnamon used during boiling helps reduce the earthy taste of the beetroot.
Add in the rest of the ingredients to the beetroot puree and mix thoroughly. The mixture should be dry enough to roll into balls without sticking. If it is too dry, add vegetable oil + 1 tbsp of water at a time. If it is too wet, add more breadcrumbs.
Roll into balls and place in the fridge for up to 1 hour to firm up. At this stage, they can be frozen for later use.
When serving, pan-fry the meatballs to sear them on all sides in a wide frying pan and cook with a lid on for 5 minutes until they are cooked through. These can also be cooked into a tomato sauce for a healthier option to serve with pasta. They can be paired with a mint-yogurt dipping sauce, hummus, or served on top of couscous, rice, or noodles.