Veggie meatballs

Name: Veggie meatballs
Ingredients: 500 g minced meat (any sort); 1 medium sized carrots; 1 medium sized courgette; 2 eggs; 1 small glas or tin tomato purée; 3 tablespoons coconut flour; 1 onion; 2 cloves garlic (pressed); 2 tablespoons mustard; 1 teaspoon salt; Pinch of pepper; 1 handful fresh parsley

Makes about 20 · 30-60 minutes

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Veggie meatballs are a great place to hide extra veggies and are the perfect lunchbox food. Very suitable for batch cooking. Can be kept in the fridge for up to 3 days.

Goes well with: white bean salad, garlic mayonnaise, roasted veggies, roasted fennel, minty pea mash with feta, cauliflower mash, sweet potato fries, quick carrot & apple salad

Ingredients

500 g minced meat (any sort)
1 medium sized carrots
1 medium sized courgette
2 eggs
1 small glas or tin tomato purée
3 tablespoons coconut flour
1 onion
2 cloves garlic (pressed)
2 tablespoons mustard
1 teaspoon salt
Pinch of pepper
1 handful fresh parsley

Kitchen tools: baking paper, grater

Method

Wash carrot, courgette and parsley
Preheat oven to 180 degrees (hot air oven)
Line baking tray with baking paper
Finely grate carrots and courgette using a grater
Using your hands or a clean kitchen towel squeeze grated courgette over sink to reduce water content (better for baking)
Finely chop onion, press garlic
Add all ingredients to minced meat and mix well using your hands or a fork
Form small balls (apricot size) with your hands
Place veggie meatballs on baking paper, bake for 20 minutes (note that excess moisture will remain on baking paper)
Serve hot or store in fridge