For me, meatballs are one of those easy-to-make dishes as it is a no-fuss dish. It is not time consuming to make and also great for packing in vegetables to ensure that I get my 5 servings of vegetables a day. I tend to make this dish when I am pressed for time but would like to eat something delicious after a long day at work.
I also consider my version of meatballs healthy as it is baked not fried. Hence, they are not calorie-ladden with the unnecessary oil from frying. These meatballs are great on its own, but from time to time, I would put them in curries or white sauce/tomato sauce pasta dishes. In this recipe, I use turkey mince, however, feel free to use any other mince such as chicken, lamb, pork or beef.
Makes 20-25 medium-sized meatballs
- 500g turkey mince;
- 2 small/1 large zucchini, shredded (if you do not like zucchini, you can try carrots, capsicums or mushrooms);
- 1 small brown onion, diced;
- 1 clove of garlic, minced;
- 1 tbsp corn flour/starch (you can leave this out but your meatballs will be dry);
- salt and pepper to taste
- Preheat the oven to 180 degrees Celsius;
- Mix all the above ingredients well in a bowl;
- Once mixed, the turkey mixture should be wet/sticky enough to make into bite-sized balls. If it is too dry, you can add an egg (for certain mince such as beef or lamb, this maybe necessary);
- Form bite-sized balls and place on a baking tray;
- Once you have finished forming the meatballs, place the baking tray in the oven and bake for 30-40 minutes. I suggest flipping over the meatballs after 15 minutes to ensure that the meatballs cook evenly;
- Once cooked, remove from the oven and allow to cool for 10 minutes before serving.