succulent beef meatballs with extra vegetables

Meatballs always sound like so much effort but once you start it really goes fairly quickly. The most time is spent rolling them to size.
I do love meatballs and what i love most about these is that they are packed with extra vegetables, making them very beneficial for my toddlers health. I love preparing meals i can sneak extra vegetables into.
Softer in texture due to the abundance of extra veggies, they still hold their shape really well. I normally double the recipe and freeze half for another occasion as they make the perfect cheat meal when you’re in a hurry or just didn’t have time to prepare dinner.

ingredients | makes about 15 | easy
Olive oil
1/2 white onion, finely chopped
1/2t crushed garlic
400g beef or lamb mince
1 large zucchini, grated
1 large carrot, grated
1/2t dried oregano
2t finely chopped fresh parsley
3/4c fine breadcrumbs
1 egg
1/2t fine salt
1/2t black pepper

for the sauce
Olive oil
1T butter
1/2 onion, finely chopped
1/2t crushed garlic
1 can chopped tomato
1T tomato paste
1T Worcester sauce
1T brown sugar
1c beef stock
1t turmeric
5 sprigs thyme, leaves only
1/2t fine salt
1/2t black pepper
1/2c cream
handful fresh parsley, chopped

how to
Combine all of the meatball ingredients together in a large mixing bowl. Using your hands, mix the ingredients until well combined.
Roll the mixture into balls just bigger than golf balls, using the palms of your hands and place them onto a large baking tray. Set aside.
Heat olive oil in a large skillet and brown the meatballs on all sides.
Remove the meatballs from the skillet and set aside.
In the same pan, heat the butter and a drizzle of olive oil. Add the chopped onion and saute until translucent. Add the garlic and cook for one minute.
Add the tomato paste and turmeric and cook for one minute. Pour the chopped tomato & beef stock into the pan, add the Worcester sauce & brown sugar and bring to a gentle boil. Gently place the meatballs into the sauce, bring the heat down to a gentle simmer, cover and cook for about 10 minutes. Remove the lid and leave to simmer until the sauce has reduced and thickened.
Add the thyme, salt & pepper, give a gentle stir and cook for about five minutes. Pour the cream into the pan and simmer until slightly thickened.
Garnish with the chopped parsley and serve with mash or rice.

From my kitchen to yours, with love x





3 thoughts on “succulent beef meatballs with extra vegetables

  1. Pingback: succulent beef meatballs with extra vegetables — | homethoughtsfromabroad626

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