Ingredients
500g Beef mince 1 Small red onion 1 Carrot 1 Zucchini 1 Egg Breadcrumbs (about 1/3 cup) Fresh Parsley EVOO S+P
Method
Grate all your veg. If you have fussier eaters you may want to use the finer side of the grater or even use a food processor.
Heat a pan, (the same one you'll be frying in later) and add a little olive oil. Add your veg, a little bit of chopped parsley and a sprinkling of salt. Cook for a few minutes.
The veg should be soft and browned, then add it to a mixing bowl.
Once the mixture has cooled down a bit add in your meat and stir well to combine everything together. Then add your egg and season with S+P, mix again.
When adding in your breadcrumbs, the more you put the more dense the meatballs will be. My advice is sprinkle and mix, you may not need the whole 1/3 cup. Once the mixture sits for a bit the breadcrumbs will begin to absorb the moisture.
When you're happy with the consistency it's time to roll your balls. I always make mine in an oval shape, my Mum did, my Nonna did, so i do too.
Heat your pan with some olive oil and place in the balls.
You want to cook these on pretty high and turn them only once, this way they don't start breaking.About 3 minutes on each side is all they'll need, they should be a deep golden brown.
Enjoy x
My Tip: You can always make these in the oven/air fryer. Line a tray with waxed paper, arrange the balls and give them a spray/drizzle with olive oil. Cook at 250°c for about 10-12 mins, turning them once. Rice would be amazing in these too, just make sure its precooked before adding it into the mixture.
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