Looking for a great way to get your kids to try and experience new flavors? Hide it in a meatball! These are made from zucchini and beef mince and are nicely seasoned with fresh Italian herbs. I’m always experimenting with new ingredients for meatballs so stay tuned for more meatball recipes to come your way.
Zucchini and beef meatballs (serves 4)
1 cup (200g) quinoa
2 cups (500ml) vegetable stock
1 zucchini, grated
1 lb (450g) beef mince
1/4 cup fresh Italian herbs (rosemary, oregano, thyme, basil), chopped
1/4 cup (20g) Pecorino cheese, grated
1 clove garlic, crushed
1 egg
1 tbsp olive oil
1 onion, diced
3 cups (750ml) tomato puree
sea salt and cracked black pepper
1 tsp brown sugar
a handful of spinach leaves
Place the quinoa and stock in a saucepan, bring to the boil, then reduce the heat, cover and allow to simmer for about 10 minutes until all the liquid is absorbed. Set aside and keep warm.
Meanwhile mix the zucchini, beef, herbs, cheese, garlic and egg in a bowl and season with salt and pepper. Wet your hands and roll tablespoonfuls of the mixture into balls. Heat the oil in a non-stick frying pan over medium heat and cook the meatballs for 8 to 10 minutes or until cooked through. Set aside. Add the onions to the same pan and cook until soft and translucent. Add the tomato puree and sugar and season to taste with salt and pepper. Return the meatballs to the pan, make sure they are covered with the sauce and allow to warm through. Serve the quinoa with the meatballs and sauce and scatter with spinach leaves.
