A fun, tasty and healthy twist on the classic meatball. 


  • 500g beef mince

  • 1/2 cup sauerkraut

  • 2 tablespoons chopped dill leaves

  • 1 tablespoon beetroot powder

  • 2 eggs, whisked

  • 1 (150g) small brown onion, diced

  • 1/2 cup quinoa flakes

  • Sea salt and pepper

  • 100g Danish feta, crumbled

  • Black and white sesame seeds to top

  • Green salad or baked vegetables to accompany


  • 1.

    Preheat oven to 180C and line a baking tray with baking paper.

  • 2.

    Place all of the ingredients except for the feta and sesame seeds in a mixing bowl.

  • 3.

    Using clean hands knead the mixture together until combined. Season with sea salt and pepper.

  • 4.

    Roll the mixture into meatballs the size of gold balls and press the feta into the sides. Place on the lined tray and sprinkle with sesame seeds. The mixture should make approximately 20 meatballs.

  • 5.

    Bake in the preheated oven for 20 minutes.


Meatballs should always be thoroughly cooked. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.

Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher, lay it out flat to freeze. This is important as it allows the mince to freeze evenly and also allows the mince to thaw evenly.

Thaw frozen mince in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.

You can find beetroot powder at any good health store or in health aisles at major supermarkets. If you have difficulty finding it, simply omit it from the recipe; the meatballs will taste amazing regardless!

Recipe by Jacqueline Alwill for Australia Beef. For more information and beef recipes, visit Australia Beef’s Facebook page.

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