Recipes

Lamb Meatballs

“This one was enjoyed by the adults and scoffed down by the most picky kids.”

1 large swede (about 500g)
1 leek
¼ cup water
½ teaspoon salt
¼ teaspoon citric acid
500g lamb mince
¾ cup gluten-free flour (we used Deb’s from Failsafe Cookbook p233)

Peel and dice swede. Slice leek into semi-circles. In large microwave-safe bowl, microwave swede, leek, water, salt together until soft. Puree with stab blender. Add citric acid and mix in well. Add lamb mince and flour.  Mix well. Form into small meatballs or little patties. This mixture is quite moist and a bit tedious to form – it’s a bit easier if left in the fridge for a while after mixing. Cook in 170 degrees C fan-forced oven for 20 minutes in dish with lid on. Served with Pear Ketchup (p192 Failsafe cookbook), although they were nice by themselves - even by adult standards! Cooking with the lid on the dish reduces browning for amine responders. – thanks to Cheryl

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

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