Description
Makes 40 meatballs and 1.5 cups of sauce approximately. Meatballs can be doubled.
Ingredients
Scale
Gather these
- 3 slices of day old bread, can use GF or omit completely if preferred
- 70g carrot, roughly chopped
- 70g zucchini, roughly chopped
- 1 garlic clove, peeled
- ½ small onion, peeled
- 500g good quality lean beef mince
- 1 Tbsp dried Italian herbs
- optional pepper and salt
Sauce
- ½ bunch of basil leaves
- ½ onion, peeled
- 1 garlic clove, peeled
- 500g roasted capsicum strips
- 1 Tbsp tomato paste
- 1 Tbsp honey, optional (to counteract the acidity of the roasted capsicum)
- 1 Tbsp olive oil
Instructions
Then mix like this
- Preheat oven to 180C. Line a deep baking tray with baking paper.
- Place bread into bowl. Speed 7 / 6 second. Set aside.
- Add veggies to bowl. Speed 7 / 5 seconds.
- Add beef, herbs, pepper and optional salt, Italian herbs and breadcrumbs. Speed 7 / 10 seconds. Spoon mixture out on to a plate.
- Roll 40 small meatballs from the mixture and place onto the baking tray. Be sure not to make them too small as you don’t want them to be a choking hazard for young children.
- Bake for 20-25 minutes. Stir them around often for even browning.
- Meanwhile, place all the sauce ingredients into a clean mixer bowl. Speed 7 / 10 seconds. Then cook 15 minutes / 100C / Speed 2 with internal steaming basket on the lid to prevent splatters. Allow to cool completely before freezing in individual portions.
- Remove meatballs from oven and drain on paper towel.
Or cook like this
- Preheat oven to 180C. Line a deep baking tray with baking paper.
- Place bread into food processor. High speed until breadcrumbs form. Set aside.
- Add veggies to processor. Mix on medium to high speed until finely grated but with some texture.
- Add beef, herbs, pepper and optional salt, Italian herbs and breadcrumbs. Medium speed until combined. Spoon mixture out on to a plate.
- Roll 40 small meatballs from the mixture and place onto the baking tray. Be sure not to make them too small as you don’t want them to be a choking hazard for young children.
- Bake for 20-25 minutes. Stir them around often for even browning.
- Meanwhile, place all the sauce ingredients into a clean food processor bowl. High speed for 20 seconds. Pour into a saucepan and cook over a medium to high heat for 15 minutes storing often. Allow to cool completely before freezing in individual portions.
- Remove meatballs from oven and drain on paper towel.
Notes
- Allow meatballs to cool completely before placing into an airtight, freezer safe container in a single layer. Freeze for up to three months. Freeze sauce in individual serving sized freer safe containers for up to six months.
- Prep Time: 5
- Cook Time: 25