This recipe started life on deliciousliving.com, where it jumped out from amongst the quinoa salad.
It took me longer than it should to realise I could use pork or beef, (or a mixture of the two), and still be lowish histamine if I used frozen meat that was not quite thawed, although you do get cold hands when you mix it.
The trick is porridge oats and mixing by hand, porridge oats are low histamine and gluton free and give the meatball a lighter texture, mixing by hand avoids the ‘sludge effect’ you can get using a food processor.
Put everything in a bowl and squish it up with your hands until it is mixed.
If its a bit dry and doesnt come together into a dough like ball add a bit more oil. If its a bit too squishy and doent form a firm ball add some more oats, aim for somthing about the consistency of well worked playdough.
Devide into 20-30 balls, each a bit smaller than a golf ball but biggerthan a marble place on a tin foil lined baking tray and cook for about 25 minutes on 180 degrees centegrade, no need to turn them they will cook through on the oven.
You can fry them if you like, but there is a better than 50/50 chance they will fall apart in the frying pan and create a tasty but unatractive mess.
The herb/spice mixes is variable, the oregano and basil combination works well served with spaghetti, (drizzle with mixture of olive oil and butter); the sweet paprika and oregano combination is a low histamine approximation of a mexican spice mix which goes better with rice.
- 1 decent sized onion, finely chopped
- 1 clove garlic smashed
- 500g mince, turkey, pork, beef (of a mixture)
- Porridge oats – about the same amount as you have chopped onion
- Veg/rapeseed oil – a slug, more/less depending how fatty your mince is
- either:
- i) basil and oregano – teaspoon of each or a bit more
- ii) sweet paprika and oregano – teaspoon of each or a bit more
Inspired by Tara Rochford
72degrees 