This recipe is delicious and can be baked, fried or barbecued.
Greek Lemon and Feta Meatballs (makes approx 16 balls)
500g lamb mince
1 egg, lightly beaten
1/2 cup breadcrumbs
2 garlic cloves, crushed
1 teas dried oregano
1/2 cup finely chopped parsley leaves
2 teaspoons finely grated lemon rind
100g crumbled feta cheese
Combine mince, egg, breadcrumbs, garlic, oregano, parsley, lemon rind and feta in a bowl. Season with pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate in the fridge for 30 minutes. Heat oven to 180C and line a baking tray with baking paper. Place rolls on the tray and bake in a hot oven for approx 20 minutes.
These meatballs can be fried in a pan with some olive oil to brown the outside and then finished by baking in the oven.
They can also be barbecued.
Serve with a Greek salad and tzatziki on the side.
Diabetic Recipe suitable for Types 1 & 2, or for those on a Low Carb Diet
Breakfast Muffin (Microwave)
1 or 2 Rashers of bacon, diced
3 Tbls ( heaped) Almond meal / Flour
1 Tbls (heaped), ground Flax meal (linseed flour/ meal)
3 Tbls Grated Parmesan cheese (heaped)
1 teas baking powder
Place bacon into a microwave proof bowl and microwave on High for 1 minute per rasher.
In a second bowl, add the almond meal, flaxseed, baking powder and grated cheese.
When the bacon is cooked empty into the bowl with the almond meal and mix well. Add the egg and again mix in well. Place mixture back into the microwave proof bowl and microwave on High for 90 seconds. Turn out onto a plate and serve.
Variations – To this breakfast muffin you can add chopped parsley, smoked paprika, ground nutmeg, spinach, sliced mushrooms, granulated garlic, finely diced onion (microwave with the bacon), or any combination of your choice. An extra egg can be added but the microwave time needs to be increased (this can dry out the edges a bit, so it is best to microwave for the regular 90 seconds, remove from microwave bowl, place onto a plate, cut it in half, cover with plastic wrap and microwave for a further 30 seconds to give the middle a chance to be cooked.
Diabetic Christmas Recipe. Suitable for Types 1 & 2, or for those on a sugar free diet.
4 Egg whites (Room Temp)
6 Tbls Powdered Erythritol (Place 1 cup into a blender or food processor and blitz)
1/2 teas vanilla extract
1/4 teas cream of Tartar
Heat oven to 100C. Line 2 baking trays with baking paper. Lower the oven racks in the oven before they get hot. Place all ingredients into a mixing bowl and use an electric mixer to beat the mixture until stiff. Place in small piles onto the baking paper. Bake at 100C for approx 40 minutes. Turn off the oven at the end of the cooking time but leave the meringues in the oven for at least 2 hours to dry out gently.
These meringues will not stay white like those made with sugar. These will colour to a soft brown colour. The texture is crunchy but soft with a slight ‘cool’ mouth feel from the Erythritol. However, these are the best meringues for diabetics that I have come up with so far. My mother and I enjoyed cutting out a hole in the base, filling with some whipped cream and stuffing in a strawberry. You could also make Eton Mess dessert with them if you chose to. They can be made into flat little rounds to make mini individual pavlovas.
The Board and Management wish you all a very Merry Christmas and a Happy prosperous New Year in 2018.
Pamela (Home Economist)