2019-08-01 Eat Well

Gluten-free Meat Balls

Recipe / Corn Thins®

Makes: 40 small meatballs

12 Corn Thins® Original slices

500g pork or chicken mince

500g beef mince

1 clove garlic, crushed

2 brown onions, finely

chopped

2 eggs

2 tbsp finely chopped parsley

Sea salt & black pepper

Olive oil, to fry

Tzatziki, to serve

Process Corn Thins® slices in a food processor or blender

until fine crumb is formed. 

In bowl, combine ¾ of the Corn Thins® crumbs with the

remaining ingredients and use clean hands to mix well.

Form into large balls, around 1½ tbsp each. Roll each ball

in remaining Corn Thins® crumbs to coat.

Heat oil in large frypan over medium heat and fry meatballs

in batches, turning regularly for 5-6 mins or until thoroughly

cooked through.

Serve with tzatziki. 

Brie, Asparagus & Mushrooms

Gluten-free Meatballs

Brie, Asparagus & Mushrooms

Recipe / Corn Thins®

Serves: 1

6 asparagus spears

1 tbsp olive oil

½ clove garlic, crushed

½ cup mushrooms, sliced

3 CORN THINS® slices

50g Brie

Salt & pepper (optional)

Steam asparagus spears and set aside.

To cook mushrooms, heat oil in saucepan. Once oil is hot,

add garlic and cook for 1 min, then add mushrooms. Stir

mushrooms and fry until cooked (wet and a little brown) on

all sides.

Once mushrooms are cooked, spread Brie on CORN

THINS® slices, add asparagus and mushrooms. Season

with salt and pepper, if desired. Serve.

EatWell | 109

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Gluten-freeMeatBalls

Recipe/ CornThins®

Makes: 40 smallmeatballs

12 Corn Thins® Original slices

500g pork or chicken mince

500g beef mince

1 clove garlic, crushed

2 brown onions, finely

chopped

2 eggs

2 tbsp finely chopped parsley

Sea salt & black pepper

Olive oil, to fry

Tzatziki, to serve

Process Corn Thins® slices in a food processor or blender

until fine crumb is formed. 

In bowl, combine ¾ of the Corn Thins® crumbs with the

remaining ingredients and use clean hands to mix well.

Form into large balls, around 1½ tbsp each. Roll each ball

in remaining Corn Thins® crumbs to coat.

Heat oil in large frypan over medium heat and fry meatballs

in batches, turning regularly for 5-6 mins or until thoroughly

cooked through.

Serve with tzatziki. 

Brie, Asparagus & Mushrooms

Gluten-free Meatballs

Brie, Asparagus & Mushrooms

Recipe / Corn Thins®

Serves: 1

6 asparagus spears

1 tbsp olive oil

½ clove garlic, crushed

½ cup mushrooms, sliced

3 CORN THINS® slices

50g Brie

Salt & pepper (optional)

Steam asparagus spears and set aside.

To cook mushrooms, heat oil in saucepan. Once oil is hot,

add garlic and cook for 1 min, then add mushrooms. Stir

mushrooms and fry until cooked (wet and a little brown) on

all sides.

Once mushrooms are cooked, spread Brie on CORN

THINS® slices, add asparagus and mushrooms. Season

with salt and pepper, if desired. Serve.

EatWell | 109