Cheesy meatballs

Cheesy meatballs

Ingredients (makes 10 to 20 meatballs):

  • 500g extra lean beef mince
  • 1 brown onion, coarsely grated
  • 1 medium carrot, peeled, coarsely grated
  • 1 small zucchini (baby marrow), ends trimmed, coarsely grated
  • ¼ cup (60ml) reduced-salt tomato sauce
  • 1 tablespoon barbecue sauce
  • 1 cup (80g) coarsely grated light cheddar
  • ¼ cup (40g) plain flour
  • ¾ cup (70g) dried (packaged) multigrain breadcrumbs
  • 2 teaspoons canola oil



  1. Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.
  2. Roll tablespoonful of the mixture into balls and place on an oven tray.
  3. Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.
  4. Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through.
  5. Transfer to a plate lined with paper towel.
  6. Repeat with remaining meatballs.
  7. Serve immediately.
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