I posted this photo of my spaghetti and meatballs on Instagram the other day and made everyone hungry. Hah, so humble, me. No really, so many people liked it, but I wonder if they’d still like it if they knew these were healthy baked meatballs with hidden veggies?
I suspect the mums are all like YEAHHHH and everyone else just closed this window.
Anyway, a couple of people asked for the recipe and I actually don’t have a proper recipe per se for these meatballs. I started making them about four years ago when Sam was into finger foods. I made these teeny tiny meatballs – for real, instead of rolling 15 regular sized balls, I would make 40 mini balls – and he absolutely loved them. And because I was making it for a kid, well, hidden veggies! I never measured anything, it’s all just a bit of this and a bit of that, but they always turned out great.
They really are tasty though, I kid you not, and I often make batches now to freeze. They taste great on their own fresh, but if I’m making spaghetti and meatballs, I prefer to use ones that I’ve frozen as I find they hold their form better.
This is what they look like fresh from the oven. Yep, you can see the veggies there, but cover it in sauce and hey presto!
So anyway, since people asked for the recipe, I made a batch the other day and actually measured stuff. So here you go!
|Healthy baked meatballs for spaghetti and meatballs|
|500g mince beef (extra lean if possible)
1 carrot, grated
1/2 onion, chopped very finely or grated
Big handful of spinach, chopped very finely
140g tub of tomato paste (I use the no added salt)
1 cup grated cheese (regular Tasty cheese)
1/2 cup linseed/flaxseed meal
If you’re making spaghetti and meatballs:
250g spaghetti noodles (I use Barilla #3 or #5)
500g pasta sauce (I use Dolmio Extra Garden Vegetables)
1/2 onion, chopped finely
Handful of spinach, chopped finely
|Makes 15 meatballs. 7-8 meatballs serves 4 spaghetti and meatball dishes.|