Veggie meatballs

healthy 'not-so-fast' food
30-60 minutes recipes
Snacks


01-07-2016
print

Veggie meatballs


Preparation time: 30-60 minutes recipes

– Makes about 20

Veggie meatballs are a great place to hide extra veggies and are the perfect lunchbox food. Very suitable for batch cooking. Can be kept in the fridge for up to 3 days.

Goes well with: white bean salad, garlic mayonnaise, roasted veggies, roasted fennel, minty pea mash with feta, cauliflower mash, sweet potato fries, quick carrot & apple salad


INGREDIENTS

500 g minced meat (any sort)
1 medium sized carrots
1 medium sized courgette
2 eggs
1 small glas or tin tomato purée
3 tablespoons coconut flour
2 cloves garlic (pressed)
2 tablespoons mustard
1 teaspoon salt
Pinch of pepper
1 handful fresh parsley
Required tool: baking paper, grater

WORK DESCRIPTION

  • Wash carrot, courgette and parsley
  • Preheat oven to 180 degrees (hot air oven)
  • Line baking tray with baking paper
  • Finely grate carrots and courgette using a grater
  • Using your hands or a clean kitchen towel squeeze grated courgette over sink to reduce water content (better for baking)
  • Finely chop onion, press garlic
  • Add all ingredients to minced meat and mix well using your hands or a fork
  • Form small balls (apricot size) with your hands
  • Place veggie meatballs on baking paper, bake for 20 minutes (note that excess moisture will remain on baking paper)
  • Serve hot or store in fridge
< back
22 November, 2024