Name: Mini veggie meatballs
Prep time: 20 min
Total time: 20 min
Yield: About 24 mini meatballs serving
Cuisine: Bake
Ingredients: 500 g beef mince lean; 1 sweet potato peeled and grated; 4 courgettes grated; lemon zested; 1 red onion peeled and grated; 125 ml oats; 1 eggs; salt and freshly ground black pepper; 30 ml honey heated

Recipe Disclaimer

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Ingredients (9)

500 g	beef mince — lean
1	sweet potato — peeled and grated
4	courgettes — grated
	lemon — zested
1	red onion — peeled and grated
125 ml	oats
1	eggs
	salt and freshly ground black pepper
30 ml	honey — heated

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Method:

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.