Meatballs can be great on their own with a dipping sauce for parties, with a pasta sauce and spaghetti for a main meal, placed in a salad or in a wrap.
They are fairly simple and cheap to make.
Cooking Time 10 – 20 minutes + 10 minutes preparation
1 carrot, finely grated
1 onion, finely diced
1 zucchini, finely grated
1/2 cup breadcrumbs
2 cloves garlic, crushed
1/2 tsp curry powder (optional)
1 Tablespoon oil, for frying
1.) Combine all the ingredients in a bowl, except the oil and mix until well combined. I’ve found either forks or my hands (with gloves because I hate the feel of it), works well to mix it.
2.) Place some oil in a frying pan over medium heat. When the oil is hot, place the meatballs in.
3.) Cook the meatballs, turning occasionally, for 10 – 15 minutes, until they are golden brown and cooked through.
*These freeze well for up to 2 months.
– Serve with pasta sauce and spaghetti for spaghetti and meatballs
– Swap curry powder for Italian herbs to give a slightly different flavour
– Add 1/2 to 1 cup of rice for ‘porcupine’ or ‘echidna’ meatballs.
How do you like your meatballs?