Ingredients:
Beef mince – organic, free range is best – approx 500g
Dried oregano
1 red onion chopped finely
2 eggs
Feta cheese*
Coconut oil
Salt and pepper
Method:
In a pan melt a tablespoon of coconut oil and fry the onions on a low-medium heat until soft. Remove from the heat and add to a large bowl with the mince, 1 tablespoon or oregano, the feta crumbled in and 2 egg yolks. Season with salt and pepper. Mix with your hands and then roll into balls. Place the pan back onto the heat and cook the meatballs until brown on all sides, you can also break one open to test whether they are cooked.
These work great as snacks, or you can make them into rissoles instead. They keep in the fridge for a couple of days and can be eaten cold.
*Just leave out the feta if dairy-free.