1kg chicken mince
1 small bunch fresh parsley, finely chopped
1 cup cooked quinoa
1 clove garlic, crushed
1 tablespoon coconut oil
Finely chop the leek. Use a food processor if you have one.
In a frying pan, gently saute the leek and garlic in coconut oil, for about 5 minutes
In a large mixing bowl, mix together the chicken mince, leek, parsley, eggs, quinoa and garlic.
Form meatballs from the mixture and line up on baking trays.
Cook for 25 minutes at 180C, turning once.
These freeze really well, then you just lift out the number that you need the night before. I put 3 in a lunch box.