1kg veal mince
1 bunch celery – leaves trimmed and reserved for stock
1 cup cooked quinoa
1 clove garlic, crushed
1 tablespoon coconut oil
Finely chop the celery. Use a food processor if you have one.
In a frying pan, gently sauté the celery and garlic in coconut oil, for about 5 minutes
In a large mixing bowl, mix together the veal mince, celery, eggs, quinoa and garlic.
Form meatballs from the mixture and line up on baking trays.
Cook for 25 minutes at 180C, turning once.
These freeze really well, then you just lift out the number that you need the night before. I put 3 in a lunch box.