• 500g mince of choice (I use lamb or beef)
• 1 brown or red onion, diced finely
• 2 cloves of garlic crushed
• 1 large tbsp fresh rosemary chopped finely
• 1 tbsp fresh sage or other herbs you’ve got growing e.g. parsley or lemon thyme chopped finely
• 1 egg
• 2 tbsp tomato puree
• 1/4 cup tomato passata
• ½ tsp Himalayan or Celtic sea salt
• ground black pepper (optional)
• 1 tbsp dulse flakes (optional)

Feeling adventurous?

• 1/4 cup chopped liver or up the amount if you like liver (optional & see the note below)

Directions:

1. preheat oven to 180 degrees or 350 fahrenheit.
2. in a large bowl (or blender), combine all the ingredients
3. form into your preferred meatball or rissole sized ball and arrange on a baking pan
4. depending on the size you’ve made, bake for about 20 minutes or until they’re cooked through.  Enjoy!

Notes

• if your meal is being prepared for children, presentation helps, make the rissoles smaller in size e.g about the size of a walnut, then once cooked find some toothpicks or kebab skewers cut down to size and get creative as in the photo!
• for a more mediterranean flavour add some sliced olives through the mix
• add whatever flavours or other vegetables you enjoy e.g. grated carrot, zucchini and / or mushrooms.  Precook the vegetables first to help remove excess liquid.
• for more nutrient, cell loving goodness, add a percentage of organ meat to your mince.  Either do this yourself or ask your butcher if he can mix it into the mince for you when he prepares it ahead of time.  Start with about 10% if you’re new to this.