These are glorified meatballs like my nana used to make. They taste just like childhood, only better because they’re totally clean!
500g lean minced beef
1 onion, finely diced
2 cloves garlic, minced
1 cup almond meal
1 Tbsp each of sage, basil, and oregano
1/2 Tbsp coconut aminos
1 Tbsp olive oil
Salt + pepper to taste
Heat half the oil in a pan and fry onions until clear. Add garlic and cook for a further minute or so. Leave to cool while you get the other ingredients together in a bowl.
When onions and garlic are cool enough to touch, mix everything together by hand.
Shape into balls then flatten slightly. Heat remaining oil in the frypan and cook the rissoles for about 5mins each side, making sure they aren’t pink in the middle.
You don’t want to overcook them though, or else they’ll be reminiscent of the time your nana stuck them in the pan and forgot about them; tough, gritty, and completely charred.
Cook up the extras and keep them in the fridge to use for workout protein or freeze some raw ones in between sheets of baking paper to prevent them sticking. You can steam up some veggies while they’re cooking if you’re in a hurry.