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Mini Meatballs

Mini Meatballs by Annabel Karmel

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Mini Meatballs

These mini meatballs make the perfect finger food. If your baby has an egg allergy you can substitute the egg for 1 tbsp chia seeds and 2.5 tbsp water. Stir these together and leave until it becomes quite sticky – then use as much as you need to bind the meatballs together.

You can freeze these in a plastic container, then reheat from frozen in a microwave or oven.

Ingredients

1 small onion, finely chopped
1/2 an apple, peeled and grated
75g carrot, peeled and grated
200g beef mince
1 garlic clove, crushed
1 tsp thyme, chopped
25g panko breadcrumbs
20g parmesan, grated
1 medium egg, beaten

Method

  1. (If baking in the oven) Preheat the oven to 200°C or 180°C fan.
  2. Add the onion, apple and carrot into a processor. Blend until finely chopped.
  3. Add the beef mince, garlic, thyme, breadcrumbs, cheese and egg to the processor and whiz until combined.
  4. Shape into 25 little balls.
  5. Place the balls on a lightly oiled tray for 15 to 25 minutes until cooked through, turning half way.
  6. Alternatively, heat a little oil in a frying pan. Add the balls and fry for about 10 minutes, until lightly golden and cooked through.

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