Baked Meatballs in Salsa Verde
Used in this recipe
Recipe: Caitlin Monson for Fody
You season the mince with Fody Taco Seasoning, fresh coriander and spring onion greens. The meatballs are browned quickly in a pan, then finish cooking in the oven in Fody Salsa Verde. This keeps them juicy and lets them take on the flavour of the salsa.
There’s no need for onion or garlic. The flavour comes from the shallot oil, the seasoning and the spring onion greens, and gluten-free breadcrumbs hold the mixture together.
Method
- Preheat the oven to 180 °C (160 °C fan) and lightly oil an ovenproof dish.
- Put the mince, egg, breadcrumbs, spring onion greens, coriander and taco seasoning in a bowl and mix well with your hands. With damp hands, shape into about 20 balls, 3 to 4 cm across.
- Heat the shallot oil in a large frying pan over a medium-high heat and brown the meatballs all over. If they don’t all fit, fry them in two batches.
- Transfer the meatballs to the dish and pour over the salsa verde so they are all covered. Bake for 25 to 30 minutes.
- As a starter, serve with lime wedges and a dollop of soured cream. As a main course with rice, this amount serves 4.
Tips
- Stick to the green tops of the spring onions. The white part is rich in fructans and high in FODMAPs, while the greens are low FODMAP.
- You can shape the meatballs the day before and keep them covered in the fridge. Cooked leftovers will last two days chilled and can be warmed up in the salsa.
