iron-rich kangaroo meatballs w beetroot + lentil salad

Meat balls

Kangaroo is a lean meat that is high in protein, essential B vitamins, minerals such as zinc, iron and omega 3 + 6. Eating wild meats such as kangaroo is beneficial to your health as you can be sure there are no added growth hormones, antibiotics or chemicals.

• 400 grams kangaroo mince

• 1 handful Parsley (chopped)

• 1 1/2 tsps Cumin

• 1 1/2 tsps Turmeric

• 1 1/2 tsps Paprika

• 1 tsp Coriander

• 1/2 tsp Cinnamon

• 1/2 tsp Cayenne Pepper

• 1/2 tsp Sea Salt

• 1 tbsp Extra Virgin Olive Oil
  

1. In a mixing bowl, combine the ground lamb, cilantro, cumin, turmeric, paprika, coriander, cinnamon, cayenne and sea salt. Mix well and roll into 1.5-inch balls.

2. Heat the oil in a large frying pan over medium heat. Add the meatballs to the pan and cook for 6 to 8 minutes. Flip the meatballs and continue to cook for an additional 6 to 8 minutes or until cooked through.

3. Serve immediately and enjoy!

   Refrigerate in an airtight container for up to three days.

   Garnish with fresh herbs like cilantro or parsley. Serve with tzatziki or hummus.

   Serve meatballs on top of a salad, inside a pita or beside cauliflower rice or roasted potatoes.

Beetroot and lentil salad

• 1 handful Parsley (chopped)

• 1 Beetroot (grated)

• 1/2 Red onion (diced)

• 1 1/2 cups cooked Lentils

• 1 Lemon (juiced)

• 1 tbsp Olive oil

• 1 handful Almonds (chopped)

• 1 pinch flakey Seas salt

Add all ingredients into a bowl and combine well.

Green avocado and chickpea dip

• 1 handful Coriander

• 1 handful Parsley

• 2 Garlic cloves

• 1 1/2 cups Chickpeas

• 1 small Avocado

• 1 pinch flakey Seas salt

• 1/4 cup Extra virgin olive oil

• 1 Lemon (juiced)

Add ingredients to a food processor and blend until smooth.