The kids will be calling for MORE when you serve these magnificent meatballs.
Kate has done it again - opening her recipe book to our Farm Box Family.
Cook a batch and serve for dinner, afternoon snacks, or cool and add to the school lunchboxes.
2tbsp Tomato Relish, such as from the Pickling Project
2tbsp rice flour
1tbsp Moroccan spice mix
1/2 bunch chopped Riverdale Herbs Parsley
2 Valley Pride Spring Onion bulbs, finely diced
1tbsp olive oil75g feta, crumbled (try Summerland Camel Persian Feta or Scenic Rim 4Real Milk Feta)
Line a flat baking tray with baking paper and preheat oven to 180 degrees celcius.
Saute your diced onion in olive oil. Add spices and cook for 2-3 minutes until the onion is soft. Leave to cool.
In a large bowl, combine all the ingredients, including onion. Mix thoroughly until well combined.
Roll into balls and bake in the oven for 20 to 25 minutes.