These little meatballs are delicious as is or served in lettuce cups or wraps. The mix of protein and a little veg makes them a nourishing and versatile lunchbox meal.
Makes: 20 mini meatballs
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Servings
Makes: 20 mini meatballs
Prep time
Cook time
Recipe
Ingredients
- 500g minced beef
- 1 red onion, finely diced
- 1–2 cloves garlic, peeled & crushed
- 1 small carrot, grated
- 1 small zucchini, grated
- Handful raw kale or spinach leaves (optional)
- ¼ cup fresh wholegrain breadcrumbs
- 1 egg, beaten
- 1 tbsp dried or 2 tbsp fresh chopped oregano
- 1 tsp dried or 2 tsp fresh chopped rosemary
- 1 tsp Dijon mustard
- Sea salt & black pepper, to taste
- Handful fresh basil leaves, finely chopped (optional)
Method
- Preheat oven to 180ºC.
- Mix all ingredients together until well combined.
- Personally, I just place vegetable and herb component and slice of bread in food processor and whizz up. I then add this to meat with any other ingredients and mix by squeezing together in my hands.
- With wet hands, roll into golf-ball-sized balls and place on baking tray. Throw in oven until browned/cooked through (approx. 15–20 mins).
- They can also be barbecued or pan-fried if you prefer.
- Tip: For veg-fussy kids, pulverise vegies to paste in food processor rather than grating as they “hide” better this way.
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