Meatball Stir-fry

I am always looking for healthier (beef) mince options!  I saw a picture of a ‘meatball stir-fry’ dish online or in a magazine recently (can’t remember where – expose myself to wayyyy too much info on a daily basis!).  I like the idea of mini meatballs, because it makes it easier to establish portion sizes etc.

So, here goes!

Serves 4


480g beef mince

1 tablespoon raw oats

5ml smoked paprika

2ml garlic salt

black pepper to taste

1ml black sesame seeds

Mix all together and form mini-meatballs – weighing about 20g each.  I found this cool little gadget at Westpack, works like a charm 🙂


Place on a baking sheet, lined with foil and treated with non-stick spray.  Bake at 180C for about 7 minutes. Put aside.




50g spring onions, chopped

100g onions, sliced

100g baby corn, sliced lenghtwise in ‘quarters’ to make it easier to stir-fry

100g mange tout

10ml olive oil

5ml crushed garlic

red pepper flakes to taste (if you want to add some ‘spicyness’

100ml chicken stock

10ml soy sauce


Heat olive oil in a pan and at medium to high heat, fry onions, corn and mange tout for about 3 minutes.  Add garlic and red pepper flakes.


Lower heat and add meatballs, chicken stock and soy sauce.  Gently stir not to break the meatballs. Cover and leave to simmer for about 5 minutes.

Serve with angelhair pasta, brown rice, cauliflower rice or zoodles (zucchini noodles).


This will work well with ostrich, pork and chicken mince!


WL breakdown – 6 meatballs = 2 Protein, 1 Veg per person.



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