Juicy Meatballs with Avocado and Tahini
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g round beef
- 20 g flaxseed, crushed
- 1 large egg (s), organic, approx. 55 g
- 25 g mustard Dijon or oranic, pay attention to little carbohydrates, avoid added suar
- 75 g avocado (s)
- 10 g sesame paste (tahini)
- sea salt
- spice (s)
- 1 dash olive oil or coconut oil or ghee for frying
Print Recipe
Pin Recipe Instructions
- Mash the avocado finely beforehand. Mix all ingredients together thoroughly. Shape the mixture into 10 meatballs and fry them until golden brown on both sides in olive or coconut oil or ghee!
- Enjoy pure or with mustard as a snack or side salad. Taste even better the next day!
- Variation: If you like it hearty, you can dice a small onion and mix it into the meatball batter. Attention, increase the KH!
- Nutritional values per piece without onion: approx. 125 kcal, 10.3 g fat, sat. Fat 3 g, carbohydrates 267.5 mg, protein 6.9 g
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