Meatball with Roast Fennel and Basil Sandwich
1 large fennel, stalks removed, slicedOlive oil1lb mince meat1 onion, finely diced,2tbs rosemary1tsp mustard1tbs arrow root¼ cup millet flour
(non paleo ingredient)
SaltCapsicum half, seeds removedBasil
Pre-heat oven to 180 degrees Celsius and line two baking trays with baking paper.Place sliced fennel onto one baking tray and coat with olive oil and a dash of salt. Place in the oven for 30-40min, or until soft and tender.Place mince meat, onion, rosemary, mustard and arrow root into a large mixing bowl and combine well. Rollmince into balls around 1inch in diameter and coat in millet flour.Place meat balls onto the other oven tray and place in the oven for 30-40min, or until cooked and browned.
(Note: There will be more meatballs made than needed to make one sandwich)
Place fennel on the bottom of the capsicum half, followed by basil and meatballs.