Veggie Packed Meatballs

GF, DF + RSF - serves 4

Ingredients:

  • 500g grass fed beef mince

  • 1/2 cup grated carrot

  • 1/2 cup grated zucchini

  • Zest of 1 lemon

  • 1/4 chopped basil

  • 1 tsp italian herbs

  • Salt and pepper

Sauce:

  • 2 cups passata

  • 1 can diced tomatoes

  • 2 garlic cloves

  • 1/2 onion

  • 1 small red capsicum

  • 1 cup sliced mushrooms

  • 2 stalks celery (optional)

  • 1 tsp paprika

  • 1 tsp italian herbs

Method:

  1. Preheat your oven to 180 degrees C.

  2. To make the meatballs add all the ingredients into a mixing bowl.

  3. Using your mix the ingredients together before rolling into golf ball size balls. Repeat until all mixture is used. Place in a baking dish and set aside

  4. Now to make your sauce. Finely dice your onion and garlic and add to a low-medium heated frypan with a splash of olive oil. Saute for around 3 minutes.

  5. While this cooks dice your capsicum, celery and mushroom and add to a mixing bowl.

  6. Once your onion and garlic is cooked, turn off the heat and add to the mixing bowl.

  7. Add in the tinned tomatoes, paprika, italian herbs and passata and mix well.

  8. Pour over the meatballs and cover with foil.

  9. Bake for around 40 - 45 minutes removing the foil half way.

We like to serve ours with buckwheat pasta, rice or a bed of greens.

DinnerEmma CathieMeatballs, hidden vegetables, italianComment