Grilled Meatballs (with hidden veggies)
This is essentially a rissole recipe, but because I already have a beef rissole recipe on this blog and these rissoles are quite different, I have called it meatballs instead. Plus I cooked these as a way for Mr 3 year old to eat some veggies and he knows them as 'meatballs'. This is based on a recipe my mum does. I don't really measure my quantities, so apologies in advance to the measurers out there. I will try to estimate where I can!
Time Taken?: About 30 mins altogether. Super duper quick to make up the rissoles- so it's mainly the cooking time.
3 year old friendly?: Yes! Finally something fairly healthy that he ate!
This makes about 6-8 meatballs depending on how big you make them.
INGREDIENTS
500g beef mince
2 eggs
About 1 tablespoon tomato sauce (ketchup)
About 4 heaped tablespoons of breadcrumbs
Half a large carrot- finely grated
Half a large zucchini- finely grated
About 2 tablespoons finely grated parmesan cheese
About 1-2 tablespoons finely chopped parsley
Some freshly ground pepper
METHOD
Pre-heat your oven's grill to high heat.
Add all of the above ingredients to the mince and combine thoroughly. You should have a fairly wet consistency of mince that is easy to roll into balls. If too dry add more egg or ketchup, if too wet add some more breadcrumbs.
Roll the meatballs, using your hands, into your desired size of meatball (about 2/3's sixe of your palm) and press them so they're more of a round patty shape.
Spray your oven's grill try with canola or olive oil spray and place the meatballs onto it, then slide it under the grill.
Grill for about 15- 17 mins, turning them once.
Serve with a garden salad.
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