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Mini veggie meatballs

Mini veggie meatballs

Ingredients 9
Servings About 24 mini meatballs
Time 20 min


  • 500
    lean beef mince
  • 1
    sweet potato, peeled and grated
  • 4
    baby marrows, grated
  • grated zest of 1 lemon
  • 1
    red onion, peeled and grated
  • 125
  • 1
  • salt and pepper
  • 30
    honey, heated


Cooking: 16-20 min, Chilling: 30 min

Preheat the oven to 200°C. Grease a large baking sheet with nonstick spray.

1. Put all the ingredients except the honey in a large mixing bowl. Mix well – it’s easier if you use your hands.

2. Break off chunks of the mixture, roll into 24 walnut-size balls and arrange on a plate. Cover and chill in the fridge for at least 30 minutes.

3. Transfer the meatballs to the baking sheet and bake for 15 minutes or until cooked through.

4. Heat the oven grill. Brush honey over the meatballs and grill for a minute or so until golden brown.

5. Remove from the oven and leave to cool completely.

6. Transfer to a container, seal well and chill until needed. To freeze, pack the meatballs in sealable bags and freeze until needed – take them out of the freezer the previous night and leave in the fridge to thaw.


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