Gluten-Free · High Protein
Prep Time: 40 minutes · Total Time: 1 hour · Serves: 4
Need a crowd-pleaser this festive season? Add Moroccan Meatball Millet Salad to your dish list! This exclusive recipe by Mitchells is a nutrition packed combo of Bone Broth, Beef Tallow and Beef Liver infused meatballs, steamed veggies, creamy avocado, and millet. Trust us, you’ll have the crew coming back for seconds.
Ingredients:
Meatballs:
- 1-2tbsp. Mitchells Beef Tallow
- 2 slices of bread, crumbed
- ¼ cup milk of choice
- ½ medium onion, finely diced
- 2-3 cloves of garlic
- 1 small carrot, grated
- 2 tsp. Mitchells Bone Broth
- 2 tsp. Mitchells Beef Liver Powder
- 500g grass-fed beef mince
- 1 egg, lightly beaten
- 1 tsp. Dijon mustard
- Salt & pepper
Millet Salad:
- 1 cup Millet
- 2 cups water
- ½ head broccoli
- 8–10 asparagus
- 1 telegraph cucumber
- 1 avocado
- Juice of ½ lemon
- Olive oil
- Salt & Pepper
- 1 tbsp apple cider vinegar
- 1 cup coconut yoghurt
Moroccan Seasoning:
- 1 tsp each of ground coriander, cumin, smoked paprika
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- 1 tbsp tomato paste
- 1 tbsp tamari soy sauce
- 1 cup parmesan
Instructions:
- Preheat the oven to 200°C. Lightly grease a casserole dish with tallow and place it in the oven while pre-heating.
- In a small bowl, combine bread crumbs with milk and let them swell (5-10 min)
- In a saucepan, cover millet with water to soak.
- Finley dice onion, garlic and grate carrot, add to a large fry pan over a high heat. Add in the bone broth and beef liver powder and lightly sauté with spices. Remove from heat and allow to cool.
- In a large mixing bowl, combine the mince, bread crumb and milk mixture, beaten egg, and Dijon mustard. Mix thoroughly (using clean, slightly wet hands works best). Add the cooled sautéed mixture to bowl, season with salt and pepper, and mix again until fully combined.
- Roll the mixture into walnut-sized balls and place on the preheated casserole dish. You should get about 10-12 meatballs from this recipe.
- Bake for 13–15 minutes, or until cooked through. Note: When the meatballs are done, turn the oven to high and grill for 2–3 minutes, or until golden brown. Set a timer to avoid burning them.
- While the meatballs are baking, rinse millet and place in a saucepan with water and a pinch of salt. Cover, bring to the boil, and reduce to a simmer until all water is absorbed (approx. 30 minutes). Remove from heat and let cool for 15 minutes or so.
- While millet is cooking, in another saucepan, briefly boil broccoli and asparagus until tender. Rinse under cold running water, drain, and set aside.
- Slice cucumber and avocado, then toss them together in a large salad bowl with the lemon juice.
- Add cooked millet, steamed broccoli, and asparagus. Toss to combine.
- Season with olive oil, salt, pepper, and apple cider vinegar.
- In a small bowl, combine ingredients for Moroccan seasoning.
- In a separate small bowl, mix coconut yoghurt with a sprinkle of Moroccan seasoning.
- To serve, divide the millet salad between plates, top with meatballs, and spoon over the coconut yoghurt dressing and sprinkle over Moroccan seasoning. Enjoy!
