Mini meatballs
Ingredients
200g (8oz) frozen mixed vegetables
225g (9oz) lean beef mince
15ml spoon (1tbsp) tomato ketchup
Equipment
Weighing scales, microwave safe container, knife, chopping board,
large mixing bowl, measuring spoon, baking tray and oven gloves.
Serves: 4
Cooking time: 20 minutes
Method
1. Pre heat the oven to 180°C or Gas Mark 4.
Skills
2. Cook the frozen vegetables in the microwave for 1-2 minutes in
Weigh and measure, microwave,
a microwave safe container.
food processor, handle raw meat,
3. Allow the vegetables to cool a little and then chop them into
divide/portion, shape and bake.
small pieces using a food processor.
4. Mix the lean beef mince, chopped vegetables and tomato ketchup together in a large mixing bowl.
3. Shape the mixture into 24 meatballs.
4. Place the meatballs on a baking tray.
5. Cook in the oven for 10 minutes, until the juices run clear.
Top tips
 Serve in pitta bread with salad.
 Using slightly damp hands when shaping the meatballs will help if the mixture is a bit sticky.
 Try adding different spices or sauces for a different flavoured meatball.
 If time permits, chilling the meatballs before cooking will help them keep their shape.
Did you know?
 Fresh, frozen, dried and canned fruit and vegetables all count towards our 5-A-DAY.
Nutrition information per 100g/serving: Energy 642/514kJ, protein 16.7/13.4g, carbohydrate 5.6/4.5g,
carbohydrate of which sugars 3.3/2.6g, fat 7.3/5.8g, saturated fat 3.0/2.4g, dietary fibre 1.1/0.9g, salt
1.0/0.8g, iron 1.7/1.4mg
A more comprehensive nutritional analysis is available at meatandeducation.com
© Agriculture and Horticulture Development Board 2013. This resource may be reproduced and used in all educational settings.