Mini Meatballs
They might be mini but they’re mighty in taste. Serve these meatballs with a hidden veggie sauce or steamed veggies.
Nut-free
Ingredients
2 tsp olive oil
1 medium onion, finely chopped
1 garlic clove, peeled & crushed
200 g lean minced beef
45 g fresh white breadcrumbs (2 medium slices of bread)
1 tbsp chopped parsley
15 g Parmesan cheese, freshly grated
1 tsp tomato puree
1/2 small eating apple, peeled & grated
1/4 unsalted stock cube, crumbled
1 egg, beaten
vegetable oil for frying
1 medium onion, finely chopped
1 garlic clove, peeled & crushed
200 g lean minced beef
45 g fresh white breadcrumbs (2 medium slices of bread)
1 tbsp chopped parsley
15 g Parmesan cheese, freshly grated
1 tsp tomato puree
1/2 small eating apple, peeled & grated
1/4 unsalted stock cube, crumbled
1 egg, beaten
vegetable oil for frying
Method
- Heat the oil in a saucepan and sauté the onion for 3 minutes, stirring until softened. Add the garlic and sauté for 30 seconds. Set aside to cool.
- Mix together the beef, breadcrumbs, parsley, Parmesan, tomato purée, apple and stock cube. Stir in the sautéed onion and garlic, and add the beaten egg to bind.
- Form the mixture into 25 mini meatballs. Heat the vegetable oil in a frying pan and sauté, until browned and cooked inside. Drain on kitchen paper.
- Alternatively preheat an oven to 180CÂ / 160C Fan and cook the meatballs for about 15 minutes turning halfway through until cooked through.
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