Cheesy Mexican Meatballs (Grain-free, Egg-free)
What child doesn’t enjoy meatballs, Mexican food or a meal oozing with melted cheese? (That would be a resounding ‘we do’ in this house 🙂 )
While this looks like a long list of herbs and spices, there is absolutely no chopping required! The end result is worth the extra 5 minutes collecting and measuring the ingredients, and you’ll also know exactly what’s gone into your meatballs, so you can adjust as required!
But taste isn’t the only reason you should make this meal.
The benefits are also hidden within!
If you’re looking to incorporate more organ meats into your family’s diet, this recipe should win everyone over! The Mexican-inspired spices are exciting and strong enough to ‘disguise’ the liver hidden in the mince.
The meatballs are also packed with abundant protein, vitamins and minerals from the mince and liver, and cheese topping.
And a big plus for the home chef is that it’s a fabulous ‘heat and eat’ meal – make it ahead of time (up to step 4) and then either refrigerate or freeze til required.
Go ahead and add it to your meal plan – and when served, we’ll be surprised if you’ve got any leftovers 🙂
Cheesy Mexican Meatballs (no chopping required!)
- 500g Beef Iron Man mince, or regular beef mince
- 250g pasta sauce or passata
- 2 tbsp coconut flour
- 2 tsp cumin powder
- 2 tsp coriander leaves
- 2 tsp paprika
- 1 tsp dried oregano leaves
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder – or to taste, (see note)
- good grind pepper
- 2 cups grated cheese
- While the chili powder is optional, it does help disguise the liver flavour. Omit if required, and consider upping the other herbs and spices a little.
- Leftovers are fantastic warmed and served on a tortilla or in a homemade bread ‘subway’ roll.
Slightly adapted from The Weary Chef