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Lamb and veg meatballs

Image of five hidden vegetable meatballs served on a large round platter with a small bowl of tomato dipping sauce and cutlery on the side

(1)

Preparation time: 10 minutes

Cooking time: 25 minutes

Makes: 24

Serves: 6

Dairy free

Nut free

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2 serves of vegetables per
serving

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Ingredients

600g lean lamb mince
2 zucchinis, grated
2 carrots, grated
1 onion, finely diced
2 large handfuls baby spinach, finely chopped
½ tsp ground cumin
½ tsp ground coriander
2 eggs
1 cup wholemeal breadcrumbs
Pinch of salt

Savvy swaps

You can swap:

Fresh spinach

2-3 cubes frozen spinach, cooked and drained

Tips

Choose lean lamb mince instead of regular fat to reduce saturated fat intake.  
Lamb provides iron. Iron supports your immune system.
This is a simple recipe that kids can help make. They are more likely to eat things they have helped make.

This recipe is a great way to use up vegetables that are a bit old.
You don’t have to peel the carrots, just wash well.
Leftovers can be frozen for another meal or used in a wrap.

Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ carrots and zucchini to save money.
You can make your own breadcrumbs by blending or grating leftover bread crusts.

Method

Step 1
Pre-heat the oven to 200^oC. Line a baking tray with baking paper.

Step 2
Mix all the ingredients together in a bowl until combined.

Step 3
Shape into golf ball sized balls and place on the baking tray.

Step 4
Bake for 20-25 minutes or until browned and cooked through.

Serving suggestion: Add the cooked meatballs to an oven safe dish, mix with our tomato sauce and top with a sprinkle of reduced-fat grated cheese. Place in the oven for 15 minutes or until the cheese is golden.

Food safety tip: If you are packing leftovers for lunch, the meatballs need to be kept cold so pack an ice brick.

Tips

Choose lean lamb mince instead of regular fat to reduce saturated fat intake.  
Lamb provides iron. Iron supports your immune system.
This is a simple recipe that kids can help make. They are more likely to eat things they have helped make.

This recipe is a great way to use up vegetables that are a bit old.
You don’t have to peel the carrots, just wash well.
Leftovers can be frozen for another meal or used in a wrap.

Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ carrots and zucchini to save money.
You can make your own breadcrumbs by blending or grating leftover bread crusts.

Rating

(1)

Rate this recipe

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Lamb and veg meatballs

Ingredients

Savvy swaps

Tips

Nutrition tips

Reduce waste

Budget tips

Method

Tips

Nutrition tips

Reduce waste

Budget tips

Rating

Rate this recipe

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Pork and apple rissoles

Turkey and spinach rissoles

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