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 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.