SERVES FOUR
Preheat the oven to 160C
Combine the eggs, nuts, 1/2 tsp salt, oil, turmeric, and chilli powder and mix into the meat by hand to throughly combine. Form the meat into small balls the size of ping-pong balls and place them on a rimmed baking sheet lined with foil.
Sprinkle salt on the meatballs before placing them in the oven. Bake for 20-25 minutes, depending on the size of the meatball.
Serving Suggestions. Serve with your favourite konjac noodles or kelp noodles. Serve on a bed of cauliflower rice. Serve with a side salad of leafy greens. Add some guacamole or avocado dressing.
Ingredients
Directions
Preheat the oven to 160C
Combine the eggs, nuts, 1/2 tsp salt, oil, turmeric, and chilli powder and mix into the meat by hand to throughly combine. Form the meat into small balls the size of ping-pong balls and place them on a rimmed baking sheet lined with foil.
Sprinkle salt on the meatballs before placing them in the oven. Bake for 20-25 minutes, depending on the size of the meatball.
Serving Suggestions. Serve with your favourite konjac noodles or kelp noodles. Serve on a bed of cauliflower rice. Serve with a side salad of leafy greens. Add some guacamole or avocado dressing.
