beef + vegie meatballs for the kids
 
Prep time
Cook time
Total time
 
Recipe type: Dinners
Serves: 6
What you'll need
  • 2 carrots
  • 2 zucchinis
  • 1 onion
  • 500g beef mince
  • 1 tsp each of coriander, cumin and tumeric
  • salt and pepper
  • 1 egg
  • 3-4 Tablespoons flour (use gluten free for gluten free option)
  • 1 can of tomato soup (or about 600g passata for gluten free option)
  • rice to serve
Instructions
  1. Rinse and cut the carrot and zucchinis into a few large pieces. Place in thermomix and process for 10 seconds speed 6. Scrape down bowl.
  2. Add in peeled onion and process another 5 seconds on speed 6 and scrape down bowl.
  3. You can do these steps in a food processor or just a grater will do.
  4. Add in egg, beef, spices, salt and pepper and the flour. Mix well with your hands so that everything is evenly distributed.
  5. The mixture will be soft and not too dry. If your mixture feels really wet then add some more flour or cornflour.
  6. Pour the canned soup or tomato passata into a casserole dish, add ½ can of water to the dish (don't add anything if using passata as use ⅔ a jar of passata (about 600g).
  7. Now roll the mince mixture into meatballs, we like a generous size and fill the casserole dish. Any extra mixture can be baked separately for 15 minutes in a 180 degrees oven and added to the tomato mixture later on.
  8. Place the casserole/baking dish into a preheated 180-190 degrees oven and bake for 20 minutes. Your sauce should be bubbling and the meatballs cooked right through. Check by cutting into the middle of a meatball.
  9. Serve with some rice or mashed potato or steamed greens. Garlic bread would also be delicious with this too.
  10. Hope you enjoy it! We just loved it and will be making it again some time soon.
Recipe by Retro Mummy at https://retromummy.com/2014/03/18/fast-family-dinner-beef-vegie-meatballs/