Baked meatballs with extra vegetables
A cosy comfort dinner for all the family perfect for these cold evenings
Aprons on? Let‘s Cook!
15-20 minutes
40 minutes
This went down an absolute storm last night – it’s sweet, comforting and packed with veg (unseen to the untrained eye!)
Ingredients
Sauce:
- 1 sweet potato (peeled and chopped)
- 1 golden beet (peeled and chopped – this is an optional extra, we had some in our delivery this week)
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- 400g passata
- 1 cup of stock/water
- Glug of balsamic vinegar and a pinch of salt and pepper
- 100g grated cheese for the top (optional)
Meatballs
- 1 grated carrot
- 1 grated courgette
- 500g mince
- 1 egg yolk
- 1/2 cup of flour (we used oat flour by whizzing up some oats!)
Equipment
- Saucepan
- Blender
- Bowl
- Food processor
Allergens
Dairy (optional), egg
Directions
1
Preheat the oven to 170c (180c non fan assisted)
2
To make the sauce fry the sweet potato, beet, onion and garlic in some oil for 5-10 mins until softened - don’t worry about how you chop the veg, it all gets blended at the end!
3
Add the rest of the sauce ingredients (apart from the cheese), pop a lid on the saucepan and simmer for 20-30 mins
4
To make the meatballs mix all of the ingredients in a bowl with your hands, roll into 16-24 balls (depending on how big you make them!) and bake for 15 mins
5
When the veggies in the sauce are really soft either transfer it to a food processor and blitz or use a hand blender
6
Pour the sauce over the top of the meatballs, sprinkle with grated cheese and bake for 20 mins!
Finally – a recipe that’s healthy AND my whole family will eat. My daughter enjoyed making it with me too. Thank you!
So glad you all enjoyed it! It’s one of our favourites too!