Servings: 8
Prep Time: 10-15 minutes
Cook Time: 20 minutes

Ingredients:

500g ostrich mince
1 egg, lightly beaten
1 teaspoon crushed garlic
1 teaspoon paprika
Himalayan rock salt and pepper to taste
½ small onion, diced
1 tablespoon chopped baby spinach
1 tablespoon fresh herbs, chopped

To serve (optional):
Homemade pasta sauce
Zucchini fettuccine

Directions:

1Preheat oven to 190°C and lightly coat a baking tray with cooking spray.

2In a mixing bowl, combine all ingredients and mix thoroughly.

3Use your hands to form meatballs (about 2 ½ -3 cm diameter) and place on the prepared baking tray Bake for 10 minutes, turn the meatballs over and bake for a further 10 minutes longer, until nicely browned.

4Serve with a homemade pasta sauce and zucchini fettuccine.

Notes:

• Gluten-free
• Dairy-free
• Paleo
• Wheat-free
• Low-fat
• Low-carb
• Sugar-free