Mini Beef Meatballs with Carrot & Apple

Keep in mind that iron deficiency is the commonest deficiency between 6 and 12 months. Red meat provides the best source of iron and these mini meatballs are quick and easy to prepare and you can freeze them and then take out as many as you wish and simply reheat in a microwave or in the oven.


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50g white bread (sliced)
6 tbsp milk
50g carrot, peeled and grated
1 tbsp fresh thyme, chopped
40g parmesan, grated
1 banana shallot, finely chopped
275g lean minced beef
1 small apple, peeled and grated
A little plain flour


  1. Preheat the oven to 200C / 180C Fan if cooking the meatballs in the oven.
  2. Put the bread in a large bowl. Add the milk and leave to soak for 10 minutes. Add the remaining ingredients to the bowl. Mix well and shape into  28 balls. Coat in the flour.
  3. Cook the balls on a lightly oiled tray in the preheated oven for 15 to 20 minutes turning halfway through until cooked through.
  4. Alternatively, heat a little oil in a frying pan add the meatballs, and fry on all sides until golden and cooked through, this will take about 8 to 10 minutes.

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