NUTRITION

SERVINGS

INGREDIENTS

275 g minced top side beef

1 whole portobello mushroom

1 stalk celery

1 large egg white

0.5 tsp sea salt

0.25 tsp cumin powder

0.5 tsp paprika

1.5 tbsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

• 2

  Finely mince the portobello mushroom and the celery stalk into very small, uniform pieces.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the minced mushroom and celery until they are softened and most moisture has evaporated.

• 4

  In a large mixing bowl, whisk the egg white until it becomes slightly frothy.

• 5

  Add the cooled sautéed mushroom mixture, minced beef, sea salt, cumin powder, and paprika to the bowl with the egg white.

• 6

  Gently mix the ingredients together with your hands until just combined, taking care not to overwork the meat to keep the texture light.

• 7

  Roll the mixture into 1.5-inch balls and arrange them evenly on the prepared baking sheet.

• 8

  Bake for 15 to 18 minutes or until the meatballs are browned on the outside and fully cooked through.