MINI VEGGIE MEATBALLS

They’re low in fat because they’re baked – and you get veggies into the bargain. Double the ingredients and freeze the leftover cooked meatballs for another day.

. Ingredients

500g lean beef mince

1 sweet potato, peeled and grated 4 baby marrows, grated grated zest of 1 lemon

1 red onion, peeled and grated 125ml (½c) oats

1 egg salt and pepper

30ml (2T) honey, heated

Method

Preheat the oven to 200°C. Grease a large baking sheet with nonstick spray. 1 Put all the ingredients except the honey in a large mixing bowl. Mix well – it’s easier if you use your hands.

2 Scoop out chunks of the mixture, roll into 24 walnut-size balls and arrange on a plate. Cover and chill in the fridge for at least 30 minutes. 3 Transfer the meatballs to the baking sheet and bake for 15 minutes or until cooked through. 4 Heat the oven grill. Brush honey over the meatballs and grill for a minute or so until golden brown.

5 Remove from the oven and leave to cool completely.

6 Transfer to a container, seal well and chill until needed. To freeze, pack the meatballs in sealable bags and freeze until needed – take them out of the freezer the previous night and leave in the fridge to thaw.

TIP

For an even lower-fat option use ostrich or chicken mince instead of beef